DirectionsStep1Preheat the oven to 350 degrees.Step2Grease with butter a 10x10 inch baking pan or two 9-inch round pans. Refer to notes for pan sizes and baking times.Step3Boil one cup of water and set aside.Step4Melt 1/4 cup of butter and set aside.Step5Combine the heavy whipping cream with the water and set aside, this will be added at the end of the recipe. Do note this is not the boiling water listed in the ingredients.Step6In a large mixing bowl combine all dry ingredients, almond flour, coconut flour, sugar substitute, cocoa powder, baking powder, baking soda, and salt. Combine well.Step7To the dry ingredients add the eggs, heavy cream & water combo, melted butter, and vanilla extract, and mix until combined using an electric mixer at medium speed.Step8Once everything is combined add the cup of boiling water and mix until well blended.Step9Pour the batter into the prepared pan (s).Step10Bake for 35 minutes to 40 minutes, or until a toothpick inserted comes out clean.Step11Proceed to make the frosting as the cake cools.Step12Once the cake is allowed to fully cool, frost with the chocolate buttercream.Step13Store any leftover cakes for 5 days in the refrigerator or freeze for up to 3 weeks.Step14In a large bowl, cream the butter and cream cheese using an electric mixer at a high setting.Step15Reduce the speed of the electric mixer to low and add 1 cup of confectioners sugar substitute and 1/3 cup of cocoa powder and salt to the cream cheese and butter mixture.Step16Add the reserved confectioner's sugar substitute and cocoa powder and continue to process with the electric mixer.Step17Next, add 2/3 cup of heavy cream and beat on high till fully combined.Step18Add the frosting to a fully-cooled cake.Step19Refrigerate any leftover frosting in the refrigerator and allow it to come to room temperature before using it as frosting.Step20This recipe makes enough frosting to generously frost one 10x10 inch cake, or two 9- inch layer cakes, a three-layer 8-inch cake, or 12 cupcakesIngredientsIngredients1 cupFinely Milled Almond Flour¾ cupCoconut Flour½ cupHeavy Whipping Cream (& 1/2 cup of water, this will substitute for the milk called for in the original recipe)2 cupsGranulated Sugar Substitute¾ cupHershey's Cocoa Powder1 ½ teaspoonsBaking Powder1 ½ teaspoonsBaking Soda¾ teaspoonSea Salt¼ cupMelted Unsalted Butter3 Eggs (room temperature)3 teaspoonsVanilla Extract1 cupBoiling Water1 cupUnsalted Butter (room temperature softened)2 ouncesCream Cheese Room Temperature Softened2 cupsSugar Substitute Confectioner's Sugar (divided)⅔ cupHershey's Unsweetened Natural Cocoa Powder (divided)⅔ cupHeavy CreamSee moreNutritionalNutritional122 Calories8 gTotal Fat38 mgCholesterol9 gCarbohydrate193 mgSodium4.3 gProteinFrom fittoservegroup.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Sugar Free Dessert: Sex In A Pan
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