A gluten-free, low-carb cake with an espresso-cream cheese frosting is delicious and decadent, as well as keto friendly. Bake in small layer cake pans for this pretty layered presentation.
Frosting:
DIRECTIONS
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Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch round cake pan with cooking spray and dust with cocoa.
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Whisk almond flour, coconut flour, stevia blend, flaxseed meal, espresso powder, baking powder, baking soda, and salt together in a bowl.
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Beat together eggs and butter using a large stand mixer or electric hand mixer and mixing bowl until thoroughly combined. Reduce speed to low and gradually add the almond flour mixture. Continue mixing and add 1/4 cup almond milk at a time until mixture is thick and frosting-like in consistency. Carefully spread batter into the prepared pan.
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Bake in the preheated oven.
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Meanwhile for the frosting, combine cream cheese, butter, stevia blend, cocoa, vanilla extract, espresso powder, liquid stevia, and salt in a large bowl using an electric mixer.
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Remove cake from the oven when a tester inserted into the center comes out clean, 15 to 20 minutes. Allow cake to cool completely, about 1 hour.
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Frost cake.
