Categories: cake, dessert, low carb

Ingredients

• 4 cups almond flour
• 2 cups Splenda (liquid or granular)
• 1/2 cup erythritol
• 4 packets stevia
• 1/2 cup cocoa
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp vanilla
• 1/3 cup oil
• 4 eggs
• 1 cup sour cream
• *1/2 cup butter, at room temp
• *1/3 cup erythritol, powdered
• *1/3 cup splenda
• *2 packets stevia
• *8 oz cream cheese, at room temp
• *1 tsp vanilla

Directions

1. Preheat oven to 350; prepare a 9×13 pan with cooking spray

2. In a large bowl, combine dry ingredients and mix well

3. In a separate bowl, beat eggs, oil, and vanilla; add to the dry ingredients along with sour cream and mix well

4. Pour batter into prepared pan; bake at 350 for 25-30 min until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch (but still moist)

5. Remove to a wire rack and cool completely

6. For frosting (*), beat butter until light and fluffy; add sweeteners and beat well

7. Beat in vanilla

8. Add softened cream cheese a little at a time beating until fully incorporated after each addition

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