Ingredients:

  • 2 1/4 cups (250 g) Blanched Almond Flour, finely ground, sifted
  • 1/4 cup (30 g) Coconut Flour, sifted
  • 1 Tbsp (15 ml) Baking Powder
  • 1/2 tsp (2.5 ml) Fine Sea Salt
  • 1 cup (225 g) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Keto Sweetener Blend
  • 4 large Eggs, room temperature
  • 1/2 cup (120 ml) Full-Fat Sour Cream or Plain Greek Yogurt
  • 1 Tbsp (15 ml) High-Quality Vanilla Extract
  • 1/4 cup (60 ml) Unsweetened Almond Milk (optional)
  • 8 oz block (225 g) Full-Fat Cream Cheese, softened (for frosting)
  • 1/2 cup (115 g) Unsalted Butter, softened (for frosting)
  • 2 cups (250 g) Powdered Keto Sweetener (for frosting)
  • 1 tsp (5 ml) Vanilla Extract (for frosting)
  • 1–2 Tbsp (15–30 ml) Heavy Cream (for frosting)

Instructions:

  1. Preheat oven to 175°C (350°F). Grease two 8-inch cake tins and line the bottom of each with parchment paper circles.
  2. In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer, cream the softened butter and keto sweetener on medium-high speed until light and fluffy (about 3–4 minutes). Scrape down the bowl frequently.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Do not overmix. If the batter is exceptionally stiff, add 1–2 Tbsp of almond milk.
  6. Divide the batter evenly between the two prepared tins. Smooth the tops with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  7. Let the cakes cool in their tins on a wire rack for 15 minutes. Then, gently invert the cakes onto the rack, peel off the parchment paper, and allow them to cool completely—at least 90 minutes—before frosting.
  8. Prepare the Frosting: In a stand mixer, beat the softened cream cheese and butter until smooth and homogenous (no lumps of cream cheese!).
  9. Gradually incorporate the powdered keto sweetener, mixing on low speed until combined, then increase to medium speed.
  10. Add the vanilla extract and 1 Tbsp of heavy cream. Beat until light and fluffy. Add the second tablespoon of cream only if a thinner consistency is needed.
  11. Once the cakes are fully cooled, use a long, serrated knife to gently level the tops if they have domed significantly.
  12. Assemble the cake: Place the first cake layer on a serving plate. Spread roughly half of the frosting evenly across the top. Place the second layer on top.
  13. Apply a very thin layer of frosting to seal any loose crumbs (the crumb coat) and chill for 15 minutes, then apply the remaining frosting smoothly to the top and sides of the cake. Decorate as desired.