I made this cake two layers for pictures. Because I did that, the recipe below is doubled for two layers. If you want to make a one-layer cake, just half all of the ingredients and the net carbs. You can substitute the monk fruit sweetener and erythritol for one of your choice, but be sure to reference a conversion chart. If you decide to experiment and change up the recipe, let me know what you tried, and how it turned out!
Entire batch = 68g net carbs (72g with chocolate chips)
Cut into 12 slices, each slice = 5.67g net carbs (6g with chocolate chips)
- 6 large eggs
- 2 cups almond flour
- 1 cup coconut flour
- 1 cup water
- 1 cup heavy cream
- 1 cup monk fruit sweetener
- ½ cup vegetable oil
- ½ cup unsweetened cocoa powder or dutch-process cocoa powder
- 2 tsp. white vinegar
- 2 tsp. baking soda
- 2 tsp. imitation vanilla extract
- 2 tsp. sea salt
- 4 Tbsp. sugar-free milk chocolate chips (optional)
- 16 oz. softened cream cheese
- ½ cup melted butter
- 6-10 Tbsp. powdered erythritol sweetener
- 1 tsp. imitation vanilla extract
- Preheat oven to 325 degrees, and grease two 9″ round cake pans.
- In a cup, combine water, heavy cream, and vinegar. Mix well and let stand for at least 5 minutes.
- In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, monk fruit sweetener, cocoa powder, baking soda, sea salt). Mix well. Dutch-process cocoa bakes smoother, but also much darker in color.
- Add wet ingredients into bowl (eggs, water and cream mixture, vegetable oil, imitation vanilla extract). Mix well.
- Optional: add in sugar free chocolate chips.
- Pour half of batter into each cake pan.
- Bake for 50 minutes and let cool completely. (The cake will flatten).
- In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well.
- Slowly add powdered erythritol while mixing.
- Spread frosting onto cooled cake.