Ingredients
Units
Scale
- 1 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/3 cup vegetable oil
- 1/4 cup whole milk
- 1/2 cup monk fruit sweetener
- 2 eggs, plus two egg whites
- 1/4 teaspoon cream of tartar
- 1 tablespoon vanilla
- 1 teaspoon pink Himalayan salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
For the cream cheese frosting:
- 1 8oz package cream cheese
- 1/4 cup monk fruit sweetener
- 1 teaspoon vanilla
- 1 drop pink food coloring
- Spinkles and dried goji berries, for garnish
Instructions
- Preheat oven to 250 degrees F. and grease your cake pan.
- In a medium glass bowl, whip 2 egg whites and cream of tartar until still peaks form. Set aside.
- In the bowl of your mix master blend flours, baking soda, baking powder and salt together. Add vanilla, sweetener, vegetable oil, milk and 2 whole eggs. Mix until a thick batter forms. On low speed, add the whipped egg whites to the bowl. The cake batter will be lighter and airy now.
- Transfer the batter to the prepared cake plate and bake for 25-30 minutes until the top is golden and the cake tester comes out clean.
- Transfer to a wire rack and let cool before turning over onto a cake plate.
For the cream cheese frosting:
- In a small bowl, whip cream cheese, sweetener, and food coloring.
- Spread evenly over the entire cake.
- Garnish with your desired toppings. (See notes for ideas).
Notes
To keep the cake as keto friendly as possible, you can swap the sprinkles with fresh berries. I used what was on hand and just a few sprinkles for a decorative touch. You can also omit the toppings all together and just serve with the frosting alone.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 8
