Who says we Keto folk can’t have our cake and eat it too? This decadent concoction will help lure your friends to the keto side… We have cookies too 😉
**For the cake:
1 cup xylitol, erythritol, or monk fruit
1 cup unsweetened chocolate almond milk
3 cups almond flour (also called almond meal)
4 teaspoons aluminum free baking powder
1 teaspoon baking soda
7 Tb. good quality cocoa powder
8 Tb. (4 oz.) unsalted butter melted or melted ghee or coconut oil (DF)
2 tsp. vanilla
**For the Frosting:
8oz cream cheese
3/4 cup whipping cream
1 cup powdered Swerve
1 tsp vanilla
1oz of dehydrated raspberries, crushed
1 tbsp powdered Swerve
12 fresh raspberries
4 ounces unsweetened or lilys baking chocolate
Make the Cake:
Preheat oven to 350.°
Line the bottom of 2 round 8″ x 2″cake pans with parchment paper. Grease sides of pan and top of parchment paper with butter or coconut oil spray. (May also be made as sheet cake: grease a 9″x13″ baking pan.)
Beat eggs, in a bowl large enough to hold all of the ingredients. Add sweetener and milk and combine. Add all of the other ingredients and mix well.
Divide batter evenly into prepared pans. Bake at 350° for about 25-32 minutes. Cook until cake is just set. Do not overbake. Slightly under-baking is better than over-baking.
Check cake 25 minutes, when it is set, and remove from the oven when set but still a little soft.
Make the Frosting:
Combine cream cheese, cream, sweetener, and vanilla in bowl. Using a hand-held mixer or standing mixer, beat cream until stiff peaks form.
Gently invert 1 layer onto serving plate and remove parchment paper. Top with about 1/3 of the frosting. Place 2nd layer on top. Frost top of cake with remaining whipped cream.
Melt baking chocolate in microwave on short bursts, careful not to burn.
Pour in thin streams across the cake back and forth making a pretty design.
Place raspberries in center before chocolate cools.
Lightly sprinkle powdered swerve over top.
Refrigerate until ready to serve.