Ingredients:

  • 2 cups Fine Almond Flour
  • ¾ cup Unsweetened Cocoa Powder (Dutch-process recommended)
  • 1 cup Keto Granulated Sweetener (Erythritol/Monk Fruit blend)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • 3 Large Eggs (Room temperature)
  • 1 cup Full-Fat Mayonnaise (Sugar-free)
  • 1 Tbsp Vanilla Extract
  • ½ cup Boiling Water or Hot Coffee
  • ½ cup (1 stick) Unsalted Butter (Softened)
  • 4 oz Full-Fat Cream Cheese (Softened, brick-style)
  • ½ cup Unsweetened Cocoa Powder
  • 1 ½ cups Keto Powdered Sweetener
  • 2 to 4 Tbsp Heavy Whipping Cream
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 350°F (175°C). Grease and line the bottoms of the two 8-inch cake tins with parchment paper.
  2. In a large bowl, whisk or sift together the almond flour, cocoa powder, granulated sweetener, baking soda, baking powder, and salt. Sifting is crucial to prevent lumps.
  3. Pour the boiling water or hot coffee into a small bowl and set aside.
  4. In a separate medium bowl, whisk the mayonnaise, eggs, and vanilla extract until fully incorporated and smooth.
  5. Gradually pour the wet ingredients into the dry ingredients. Mix on low speed (or by hand) until just combined. Do not overmix.
  6. Carefully pour the hot liquid (water or coffee) into the batter. Whisk quickly until the batter is smooth and slightly runny.
  7. Divide the batter evenly between the two prepared tins. Tap the tins gently on the counter to remove any large air bubbles.
  8. Bake for 30–35 minutes, or until a wooden skewer inserted into the centre comes out clean.
  9. Let the cakes cool in the tins for 10 minutes. Invert them onto a wire rack and allow them to cool completely before frosting (about 45 minutes).
  10. To make the frosting, in a stand mixer, beat the softened butter and cream cheese together until light and smooth (about 3 minutes). Scrape down the bowl.
  11. Gradually add the powdered keto sweetener and cocoa powder. Mix on low speed until combined, then increase to medium until fluffy.
  12. Beat in the vanilla extract, then slowly add the heavy cream, one tablespoon at a time, until the frosting reaches a pipeable or spreadable consistency.
  13. Place one cake layer on your serving plate. Spread half of the frosting evenly over the top. Carefully place the second layer on top. Frost the top and sides with the remaining frosting.
  14. Chill the frosted cake for at least 30 minutes for easier slicing and a firmer set (optional but recommended).