Servings: 8

Cake Mix: subheading: Cake Mix:
3 cups Almond flour 3 cups Almond flour
2½ tsp baking powder 2½ tsp baking powder
½ cup Erythritol with Stevia Sweetener powdered/ Natvia / Monk Fruit ½ cup Erythritol with Stevia Sweetener powdered/ Natvia / Monk Fruit
1 tsp baking soda 1 tsp baking soda
¼ tsp salt ¼ tsp salt
5 large eggs 5 large eggs
120g unsalted butter (Melted) 120g unsalted butter (Melted)
1 cup Almond milk 1 cup Almond milk
2 tsp vanilla essence 2 tsp vanilla essence
4 tsp coconut oil 4 tsp coconut oil
150g Healtheries Chocolate Bits Dark Choc 99% Sugar-Free 150g Healtheries Chocolate Bits Dark Choc 99% Sugar-Free
 
Chocolate Buttercream: subheading: Chocolate Buttercream:
400 g unsalted butter, room temperature 400 g unsalted butter, room temperature
3 tbsp Full Cream 3 tbsp Full Cream
4 tbsp Cocoa powder 4 tbsp Cocoa powder
¼ cup Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit ¼ cup Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit
1 tsp Vanilla Essence 1 tsp Vanilla Essence
A pinch of salt A pinch of salt
Optional: subheading: Optional:
Chocolate sprinkles Chocolate sprinkles

Prep: subheading: Prep:
Grease one 8-inch springform cake tin, I also line the bottom of the tin with baking paper for easy removal.
Melt the 120g butter in the microwave and set it aside to allow it to cool.
For the cakes: subheading: For the cakes:
In a large mixing bowl, 3 cups Almond flour, 2½ tsp baking powder, ½ cup Erythritol with Stevia Sweetener powdered, 1 tsp baking soda, ¼ tsp salt, 5 large eggs (Room Temperature), 120g unsalted butter (Melted)
1 cup Almond milk, 2 tsp vanilla essence, 4 tsp coconut oil, 2 tsp vanilla essence, mix everything together until nice and smooth but don't over mix.
Divide1 cup of the mixture and set aside.
Melt the 150g Healtheries Chocolate Bits Dark Choc slowly at 1-minute intervals in a microwave, once it's runny, pour the chocolate into the cup of cake mixture and stir in well.
Get your main white cake mix and pour 3 quarters of it into the cake tin, then get the chocolate cake mixture, Now let’s create that marbled cake, pour or spoon chocolate mixture blobs on top in 6 spots around the cake, then spoon the remaining white vanilla mixture over the on top.
Grab a knife or spatula and run it all around the mixture, don't stir it in, all done.
Baking: subheading: Baking:
Preheat oven to 180C
Bake for 25 to 30 minutes until risen, use a toothpick into the center of the cake, to make sure they are cooked, they should come out without wet batter clinging to it.
Let the cake cool for 30 minutes or more, then run a blunt knife around the edges of the pans, and once removed, put the cake on a cooling rack to finish cooling completely.
For the Chocolate Buttercream: subheading: For the Chocolate Buttercream:
Add to a bowl the 400 g unsalted butter, 3 tbsp Full Cream, ¼ cup Erythritol with Stevia Sweetener Powdered, 1 tsp Vanilla Essence and a pinch of salt.
Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute, With a handheld beater or bench mixer fitted with a paddle, beat the butter on medium speed until creamy - about 2 minutes.
Add cocoa powder if the frosting is too thin or another tbsp of cream if the frosting is too thick.
Using a spatula or decoration knife, spread the Chocolate Buttercream on top and the sides and smooth it out to you are happy with it.
Optional: subheading: Optional:
Sprinkle some chocolate sprinkles on top then place in the fridge to set.
All done, enjoy.

You will need Spring one form Cake tin: 8inch cake tins.  You will need Spring one form Cake tin: 8inch cake tins.
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves