Carbs 4.5 grams
Fat 17.7 grams
Protein 4.9 grams
1/4 cup butter
1/2 cup Swerve Granulated
1 teaspoon vanilla extract
2/3 cup almond flour
1/3 cup coconut flour
2 Tablespoons unsweetened cocoa
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup sour cream
Red food coloring
8 ounces cream cheese softened
1/4 cup butter softened
3/4 cup Swerve Confectioner’s
1/2 teaspoon vanilla extract
Grease 9 inch cake pan and dust with cocoa.
Beat sweetener into butter til light and fluffy.
Add eggs one at a time and mix in vanilla.
In separate bowl, combine dry ingredients and beat in half the dry ingredients into wet mixture.
Beat in half of the sour cream and the rest of the dry mixture, then the rest of the sour cream.
Mix in red food coloring, 1/4 teaspoon of gel coloring works well.
Pour into pan and bake at 350F for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
Remove from pan and cool.
For frosting beat cream cheese and butter til well combined.
Beat in sweetener til fluffy and mix in vanilla.
Spread onto cake.