Death by Chocolate Cake (Keto)

This rich chocolate cake will curb those cravings and is a fantastic low carb treat to share whether you have gone Keto or not. The deep, satisfying flavour is the perfect treat.

Cake:
2 cups almond flour
¾ cup Monk Fruit Sweetener with Erythritol (Granular)
½ cup unsweetened cocoa powder
1 tsp. baking powder
½ cup butter, softened
1 tsp. pure vanilla extract
2 eggs, at room temperature
½ cup heavy whipping cream
½ cup unsweetened almond milk

Frosting:
8 oz cream cheese, at room temperature
1 tsp. pure vanilla extract
2 Tbsp. heavy whipping cream
½ cup butter, softened
⅓ cup Monk Fruit Sweetener with Erythritol (Powdered)
4 Tbsp. unsweetened cocoa powder

Garnish:
berries
chocolate shavings
chocolate chips

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Prepare two 8" round cake pans, or three six 6“ pans. Generously butter the sides and use parchment paper on the bottoms to prevent sticking.

Make the Cake:
In a large bowl, mix all of the dry ingredients for the cake until combined.

In a smaller mixing bowl, mix all wet ingredients for the cake until combined.

Mix the wet and dry ingredients together until combined. Evenly pour batter into the pans.

Place the pans into the oven and bake for 20-25 minutes (ovens and pan size will cause this to vary) until it looks dry and a toothpick inserted in the centre comes out clean.

Let cool completely before removing from the pan or it will fall apart.

Make the Frosting:
In a large mixing bowl, whip all ingredients together until fluffy with a hand mixer.

To Assemble:
Place first cake on work surface and spread frosting over the top. Place second cake layer and add frosting, repeat and smooth frosting over top and the sides.

Garnish with any optional toppings, berries, chocolate shavings or chocolate chips that you like.