Ingredients

The following ingredients have 12 Servings
  • 2 tablespoons almond flour
  • 1 tablespoon coconut flour
  • 1/4 teaspoon baking powder
  • dash salt
  • 1 tablespoon coconut oil (melted)
  • 2 tablespoons plus 1 teaspoon almond milk
  • 1 egg
  • 1 tablespoon low carb sugar substitute
  • 1/2 teaspoon vanilla extract
  • Low Carb Frosting (I used Buttercream Frosting)

Instruction

  • Mix together almond flour, coconut flour, baking powder, and salt in small bowl. Set aside.
  • Melt coconut oil in small round microwavable cup that will be used to bake cake. You can use a ramkin or 2-cup Pyrex storage container.
  • With fork, stir almond milk, egg, sweetener and vanilla extract into melted coconut oil.
  • Beat dry ingredients into liquid ingredients with fork until well combined.
  • Microwave from 1 1/2 to 2 minutes or until cake is no longer wet. It took 2 minutes to bake in my 900 watt microwave.
  • Remove cake layer from pan and cool on rack.
  • Repeat steps for each cake layer.
  • Frost with icing if desired.