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DRY INGREDIENTS

Almond flour = 240 g (2 cups)

Coconut flour = 60 g (1/2 cup)

Other flour options: -

1.  Solely almond flour = 480 g (4 cups)

2.  Solely coconut flour = 120 g (1 cup)

Baking Powder = 8 g (2 tsp)

Baking Soda = 4 g (1 tsp)

Monk fruit = 80 g (1/4 cup + 2 1/2 tbsp (This is a reduced amount to balance with the sweetness level from the frosting. You can also use any keto friendly sweetener)

Salt = 1/2 tsp

WET INGREDIENTS

Whipping Cream = 380 ml (1 1/2 cups + 1 tbsp) (OR yogurt, sour cream or coconut cream)

Coconut Oil = 120 ml (1/2 cup) (OR any keto friendly oil including melted butter)

Eggs = 6 large whole eggs (345 g)

Vanilla extract = 15 ml (1 tbsp)

INGREDIENTS FOR BUTTERCREAM FROSTING

Unsalted butter (softened) = 300 g (1 1/4 cups + 2 tbsp)

Allulose Powdered Sweetener = 200 g (1 1/2 cups + 4 tbsp) (OR any keto friendly powdered sweetener)

Whipping Cream = 80 ml (1/3 cup)

Salt = 1/2 to 1 tsp

DIRECTIONS FOR CAKE

1.  For best results, weigh the ingredients with a digital scale.

2. Preheat the oven at 340 F or 170 C.

3.  In a bowl, add all the dry ingredients and mix to combine.

4.  Add all the wet ingredients and whisk until well combined. The batter is moderately thick and smooth.

5.  In the video, I used 4 x 6-inch (15 cm) pans with a removable bottom, greased and lined with parchment paper. If you do not have sufficient similar pans, just bake them in a few batches. I only have 3 similar pans, so I baked all 3 pans at one time, then reused one of the pans for the 4th layer.

6.  Divide the batter equally into 4 portions. Add the food coloring until the desired shade of color. I used red, green, blue and 1 natural color.

7.  Transfer the batter into the pans, spread evenly and tap a few times.

8.  Bake for 15 to 20 minutes or until a toothpick comes out clean.

9.  Once ready, remove the cakes from the pans and cool completely on a wire rack. Then cut into half so we have 8 layers.

10. Normally, a 6-inch cake will have 8 servings but because this cake is so tall (with 8 layers), each slice of cake can have 2 servings. So, in total, you can have 16 servings.

DIRECTIONS FOR BUTTERCREAM FROSTING

1.  In a bowl, add the butter, powdered sweetener and whisk until creamy and pale in color.  

2.  Add the rest of the ingredients and whisk again until smooth and creamy.

3.  Chill while waiting for the cake to cook and cool completely. If the frosting becomes too hard after chilling, just whisk it again to make it creamy.

4.  Place a dollop of frosting in the middle of the cake holder to secure the cake. Then place the first layer of cake over it. Add some frosting and spread evenly. Repeat until all layers are properly assembled. Then frost the sides and use a cake scraper to smoothen the sides. The frosting does not have to be perfect as it is a rustic look. What's important is the inside of the cake.

[Total Servings = 16]

NUTRITION INFO PER SERVING

Total Carb = 4.1 g

Dietary Fiber = 1.3 g

Net Carb = 2.8 g

Calories = 412

Total Fat = 40.3 g

Protein = 8.3 g

This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.

Recipe by lowcarbrecipeideas

Find more great recipes at lowcarbrecipeideasofficial.com

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