Keto Dutch Chocolate Cake with Coffee Frosting

Entire batch = 68g net carbs Cut into 12 slices, each slice = 5.67g net carbs

by Taylor Voisin /keto.sweetness

Cake: • 6 large eggs • 2 cups almond flour • 2 cups vegetable oil • 1 cup coconut flour • 1 cup granular monk fruit sweetener • ½ cup dutch-process cocoa powder • ½ cup water • 2 tsp. baking soda • 2 tsp. imitation vanilla extract • 2 tsp. sea salt • 4 Tbsp. sugar free chocolate chips (optional) Frosting: • 16 oz. softened cream cheese • ½ cup melted butter • 6-10 Tbsp. powdered erythritol sweetener • 2 Tbsp. instant coffee • 2 tsp. hot water • 1 tsp. imitation vanilla extract

Cake: 1. Preheat oven to 325 degrees, and grease two 9" round cake pans. 2. In a large mixing bowl, combine all dry ingredients (almond flour, coconut flour, monk fruit sweetener, dutch-process cocoa powder, baking soda, sea salt). Mix well. 3. Add wet ingredients into bowl (eggs, vegetable oil, water, imitation vanilla extract). Mix well. 4. Add in sugar free chocolate chips. (Optional). 5. Pour half of batter into each cake pan. 6. Bake for 50 minutes and let cool completely. (The cake will flatten).bowl. Mix well. 7. Spread evenly at bottom and on sides of pie pan. (Grease your fingers to easily spread). 8. Bake until golden brown (about 11 minutes), and set aside to cool.

Frosting: 1. In a mixing bowl, combine cream cheese, butter, and imitation vanilla extract. Mix well. 2. In a small cup, combine instant coffee and hot water. Add into bowl. 3. Slowly add powdered erythritol while mixing. (This amount will depend on how sweet you would like the coffee taste to be). 4. Spread frosting onto cooled cake.