Ingredients:
For the cake:
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/4 cup whey protein powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 1 cup erythritol or other keto-friendly sweetener
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 2 tsp vanilla extract
For the frosting:
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered erythritol or other keto-friendly powdered sweetener
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease a 9-inch cake pan with cooking spray or butter.
- In a large mixing bowl, whisk together the almond flour, coconut flour, whey protein powder, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat the softened butter and erythritol together until light and fluffy.
- Add the eggs to the butter mixture, one at a time, beating well after each addition.
- Add the almond milk and vanilla extract to the butter mixture and mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the cake batter into the prepared cake pan and smooth out the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- To make the frosting, beat the softened butter and powdered erythritol together until light and fluffy.
- Add the heavy cream and vanilla extract to the butter mixture and beat until well combined.
- Frost the cooled cake with the frosting and serve
Nutrition Facts and Servings:
This recipe makes one 9-inch cake, which yields about 10-12 servings. The nutrition information below is for one slice of cake (assuming the recipe makes 12 slices).
Calories: 304 Total Fat: 28.7g Saturated Fat: 14.3g Cholesterol: 115mg Sodium: 250mg Total Carbohydrates: 8.3g Dietary Fiber: 3.9g Sugar: 1.6g Protein: 8.7g
