Ingredients

The following ingredients have 12 Servings
  • 1/4 cup butter (softened)
  • 1/2 cup low carb sugar substitute
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2/3 cup almond flour
  • 1/3 cup coconut flour
  • 2 tablespoons unsweetened cocoa
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt (can be omitted if desired)
  • 1/4 cup sour cream (or plain yogurt)
  • red food coloring (optional for red color)
  • 8 ounces cream cheese (softened)
  • 1/4 cup butter (softened)
  • 3/4 cup Swerve Confectioners Powdered Sweetener (or other one for one substitute)
  • 1/2 teaspoon vanilla extract

Instruction

  • Grease 9-inch round cake pan with shortening and dust with cocoa.
  • Beat low carb sweetener into butter until light and fluffy. Add eggs, one at a time. Mix in vanilla extract.
  • In separate bowl, combine dry ingredients (almond flour, coconut flour, cocoa, baking powder, and salt).
  • Beat in half the dry mixture into wet mixture.
  • Then beat in half the sour cream (or yogurt), then the rest of the dry mixture, and then the rest of the sour cream.
  • Mix in red food coloring (you will need quite a bit for a red color, 1/4 teaspoon of gel food dye works well).
  • Pour batter into prepared pan.
  • Bake at 350 degrees F for about 25-30 min.
  • Remove from pan and allow to cool.
  • To make frosting, beat together cream cheese and butter until well combined.
  • Beat in sweetener until fluffy. Mix in vanilla extract.
  • Spread frosting evenly over the top and sides of the cake. Sprinkle on finely chopped pecans if desired for garnish.