Servings: 10 servings
Calories: 310kcal
Ingredients
- 2 1/2 cups almond flour
- 1/4 cup cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 3/4 cup brown sugar substitute
- 4 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- 1–2 tbsp red food coloring
- 8 oz cream cheese softened (for frosting)
- 1/2 cup butter softened (for frosting)
- 1 1/2 cups powdered sugar substitute (for frosting)
- 1 tsp vanilla extract (for frosting)
Instructions
- Preheat oven to 350°F (175°C). Grease two 8-inch round cake pans.
- Whisk together almond flour, cocoa powder, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and brown sugar substitute until fluffy. Beat in eggs one at a time.
- Mix in buttermilk, vanilla, and red food coloring.
- Fold dry ingredients into the wet mixture until just combined.
- Divide batter between the prepared pans and bake 25–30 minutes, until a toothpick comes out clean.
- Cool completely on a wire rack.
- For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar substitute and vanilla, beating until fluffy.
- Frost between layers and over the top and sides of the cooled cake.
Nutrition
Serving: 1serving | Calories: 310kcal | Protein: 9g | Fat: 27g | Fiber: 3g
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