Categories: cake, dessert, low carb

Ingredients

• 2 cups almond flour
• 2/3 cup baking cocoa (preferably dark cocoa)
• 1/3 cup coconut flour
• 1/3 cup unflavored whey protein powder
• 1-1/2 tsp baking soda
• 1/2 tsp cream of tartar
• 1/2 tsp salt
• 1/2 cup butter, softened
• 3/4 cup granular sweetener (Splenda or Swerve)
• 4 eggs
• 1 tsp vanilla
• 1/4 tsp liquid stevia extract
• 3/4 cup almond milk
• 1 tbsp apple cider vinegar
• *8 oz cream cheese, softened
• *4 tbsp butter, softened
• *1 cup creamy peanut butter (not natural!)
• *1 cup powdered swerve
• *1 cup heavy whipping cream
• *1 tsp vanilla

Directions

1. Preheat oven to 325*; grease and line with parchment paper three 8-in round pans

2. In a medium bowl, whisk together almond flour, cocoa powder, coconut flour, whey protein powder, baking soda, cream of tartar, and salt

3. In a large bowl, beat butter with swerve until well combined; beat in eggs, vanilla, and stevia extract

4. Beat half of dry mix into the wet ingredients and mix well; add in almond milk and apple cider vinegar, then remaining dry mix

5. Divide batter evenly among prepared pans and bake 22-25 min until set and a toothpick inserted in the center comes out clean

6. Remove from oven and cool 10 min before removing to wire racks to cool completely

7. For peanut butter frosting(*), beat cream cheese, butter, and peanut butter in a large bowl until well combined

8. Beat in sweetener, cream, and vanilla until mixture is smooth

9. Frost cake (use more frosting between layers) and refrigerate until frosting is firm; approximately 2 hours

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