Ingredients

The following ingredients have 12 Servings
  • 8 large eggs
  • 1/4 cup coconut oil (melted)
  • 1 tablespoon vanilla extract
  • 1 cup granulated sweetener of choice (I used erythritol)
  • 4 cups almond flour
  • 2 teaspoon baking powder
  • 1 batch keto custard
  • 1 cup chocolate frosting

Instruction

  • Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
  • In a large mixing bowl, whisk together the eggs, coconut oil, granulated sweetener, and vanilla extract until glossy and smooth. Gently fold through the dry ingredients until completely combined.
  • Distribute the cake batter evenly amongst the two cake pans. Bake the cakes for 25-27 minutes, or until a skewer comes out mostly clean.
  • Remove the cakes from the oven and let cool completely. While it is cooling prepare the keto custard.
  • Once the custard is set, use a hand mixer to blend it until smooth. Once smooth, layer the cake. Place the first cake on a flat surface and spread the custard all over it. Add the second layer of cake and spread with the chocolate frosting. Refrigerate the cake for 30 minutes, to firm up.