1 Tbsp Vanilla
1 1/4 C. Melted ghee or coconut oil
1/2 granulated erythritol
2 C full- fat coconut milk
2 1/4 C Almond flour
3/4 C coconut flour
1/2 C cocoa powder
2 tsp baking soda
2 tsp monk fruit powder
1/2 tsp salt
preheat oven to 350 deg. F. Oil two 8-inch cake pans, line the bottom with parchment paper, set aside.
In a large mixing bowl, combine the eggs, ghee or oil, coconut milk, erythritol and vanilla. Whisk until completely combined.
In a medium bowl, combine the almond flour, coconut flour, cocoa powder, baking soda, monk fruit and salt. Whisk to combine.
Add the flour mixture to the egg mixture and mix until a smooth batter is formed.
Evenly distribute the batter between the two prepared cake pans.
Bake 45-50 minutes, until the cake is set in the middle and a toothpick inserted in the middle comes out clean.
When the cakes are done baking, remove them from the oven and allow them to cool 5 minutes in the pan. Then remove them from the pan and allow them to cool completely on a wire cooling rack. Frost the cake as you wish (vanilla whipped frosting is yummy, will post that recipe later!!)
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