Ingredients
Cake
2 ½ cups almond flour
¼ cup coconut flour
1 tablespoon baking powder
½ teaspoon salt
5 large eggs
½ cup butter, melted
½ cup sour cream
¾ cup powdered erythritol (or monk fruit)
1 teaspoon vanilla extract
½ cup unsweetened almond milk
1 cup toasted pecans, chopped
Frosting
8 oz cream cheese, softened
½ cup butter, softened
½ cup powdered erythritol
1 teaspoon vanilla extract
2–3 tablespoons heavy cream (to thin, if needed)
Instructions
Prepare Cake Pans
Preheat oven to 350°F (175°C). Grease and line two 8-inch round pans.
Mix Dry Ingredients
In a bowl, whisk almond flour, coconut flour, baking powder, and salt.
Mix Wet Ingredients
In another bowl, beat eggs, melted butter, sour cream, sweetener, vanilla, and almond milk until smooth.
Combine
Stir dry mixture into wet until well combined. Fold in toasted pecans.
Bake
Divide batter between pans. Bake 25–30 minutes, until toothpick comes out clean.
Cool completely before frosting.
Make Frosting
Beat cream cheese, butter, sweetener, and vanilla until fluffy.
Add cream gradually until smooth and spreadable.
Assemble Cake
Spread frosting between layers and over the top and sides.
Press extra chopped pecans along the sides if desired.
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