Cooking spray 1 1/2 c. almond flour 2/3 c. unsweetened cocoa powder 3/4 c. coconut flour 1/4 c. flaxseed meal 2 tsp. baking powder 2 tsp. baking soda
1 tsp. kosher salt 1/2 c. (1 stick) butter, softened 3/4 c. keto friendly granulated sugar (such as Swerve) 4 large eggs 1 tsp. pure vanilla extract 1 c. almond milk 1/3 c. strong brewed coffee
2. FOR THE BUTTERCREAM
2 (8-oz.) blocks of cream cheese, softened 1/2 c. (1 stick) butter, softened 3/4 c. keto friendly powdered sugar (such as Swerve) 1/2 c. unsweetened cocoa powder 1/4 c. coconut flour
DIRECTIONS
1. Preheat the oven to 350°F and oil two 8-inch baking pans with cooking spray.
2. Using a hand mixer, beat butter and Swerve until light and fluffy in a separate large mixing dish. Add the eggs one at a time, then the vanilla extract.
3. Cook for 28 minutes, or until a toothpick inserted in the centre comes out clean. Allow time for cooling.
4. Cream the cream cheese and butter together in a large mixing dish with a hand mixer until creamy.
5. Spread a thick layer of buttercream on top of one cake layer on a serving tray or cake stand. Continue with the remaining layers, then ice the edges of the cake.
6. Keep it refrigerated until you're ready to eat it.