Keto cake with coconut flour & wedding cake icing is FINALLY here! Let me know if y'all make this one and how you like it! Enjoy! xoxo~Nicole

Set of 2 Silicone Loaf Pans:
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Keto Cake with Coconut Flour:
Ingredients:
Dry:
1.5 cups granular erythritol
1.5 coconut flour
4 TS baking powder
1/2 TS salt
Wet Ingredients
8 eggs
8 ounces cream cheese (room temp)
1/2 cup butter (room temp)
1/2 cup sour cream
2 TS vanilla extract
Directions for Cake:
Preheat oven to 350 degrees. Sift your coconut flour, baking powder, and salt. In another bowl, with a hand mixer, beat the butter, cream cheese, erythritol, and vanilla extract. Mix individually and when each ingredient incorporates with a fluffy texture. Then, add the 8 eggs and beat again. Add your dry ingredients to the wet and beat. Fold in your sour cream. The original recipe said to bake for 80 minutes, but as I said definitely cook it less. Allow to cool before icing with frosting below.

Wedding Cake Frosting Ingredients:
8 ounces cream cheese (room temperature)
1/4 cup butter (room temperature)
1/2 cup powdered erythritol
1 TS vanilla extract
2 TS almond extract

Directions:
Beat all ingredients together until fluffy. Ice the cake once it's cooled. Store leftover cake in the fridge.

Macros: per slice with frosting (mine made 12 slices)
Fat: 23 grams
Net Carbs: 5 grams
Protein: 9 grams
Calories: 293

Macros (Cake ONLY per slice of 12)
Fat: 13 grams
Calories: 193
Protein: 9
Net Carbs: 5

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