5 eggs (room temperature)
1 ¼ cup melted Ghee butter
2 cups full-fat coconut milk
½ cup granulated monkfruit
1 tbsp Vanilla
2 1/4 cups almond flour
3/4 cup coconut flour
1 scoop TeamKeto Chocolate Collagen
2 tbsp dark cocoa powder
2 tsp baking soda
½ tsp salt
Preheat oven to 350. Grease two 8-inch cake pans and line bottom with parchment paper for easy removal.
In mixing bowl, whisk eggs, then mix in coconut milk, vanilla and monkfruit until frothy. In a separate bowl, mix all dry ingredients. Slowly add dry ingredients to wet ingredients until well combined. Lastly, slowly add in melted Ghee. Mix until smooth. Evenly distribute batter between both cake pans. Gently tap cake pans on counter to remove any air bubbles. Bake at 350 for 45 minutes. You can check doneness with toothpick. Allow to cool for 15-20 minutes, then remove from pan and allow to cook on wire rack.
16 oz butter, softened
1 ½ cups sifted powdered monkfruit
2 tsp vanilla
1 scoop TeamKeto Chocolate Hazelnut C8
4 tbsp dark cacao powder
6 tbsp full-fat coconut milk
In a Mixing bowl, cream butter, then add in monkfruit, canilla, c8, and cacao powder. Once combined, add in coconut milk. Mix until smooth. If the frosting is too soft, place in fridge for 20 minutes to stiffen.
On bottom layer of cake, place desired amount of frosting. Add second layer and then frost entire cake. Cut into 16 even slices and serve.
Makes 16 servings
Macros per serving: Calories 558, Protein 9g, Fat 55g, Net Carbs 5
Want more delicious recipes like this?
Get 100+ of the best keto recipes, a proven meal plan, and advanced coaching in our 6-Week TeamKeto Challenge.