2 1/2 cup of finely ground almond flour
2 tbsp. of coconut flour
1/4 cup of cocoa powder
3/4 cup of THM Gentle Sweet (you can use Swerve or Xylitol but use 1 cup)
1 tsp baking soda
1 tsp mineral salt
1 cup of hot water
1/2 cup of 0% Greek Yogurt or Sour Cream
1 cup (two sticks) of melted unsalted butter
2 tsp of vanilla 1/2 to 1 tsp of cinnamon depending on how you like it.
3/4 cup (1 stick and a 1/2 a stick) of unsalted butter
6 tbsp. of cocoa powder
1 3/4 cup of THM Gentle Sweet (you can use swerve or xylitol just use 2 cups)
1/4 a cup plus 2 tbsp. of Unsweetened Cashew or Almond Milk or Heavy Whip or Half and Half
1 tsp vanilla
a pinch of salt
1 cup of chopped pecans 1/2 to 1 tsp of cinnamon depending on how you like it
Preheat oven to 350 degrees.
Spray a 13X18 cookie sheet with coconut oil spray.
In a big bowl, add the almond flour, coconut flour, cocoa powder, salt, cinnamon, baking soda, sweetener, and hot water.
In a microwave safe bowl heat butter until melted.
Add in the greek yogurt or sour cream & mix.
Add the butter & yogurt mix to the batter.
Mix well and add the eggs.
Add the vanilla last.
Pour into greased cookie sheet.
Bake for 20 minutes.
Take out and allow to cool.
In a sauce pan add butter, sweetener, cinnamon, cocoa powder, cashew milk, and a pinch of salt.
Heat on medium heat until it begins to boil.
Allow to boil for 30 seconds while mixing well.
Remove from heat and add the vanilla and pecans.
Pour the icing over the cooled cake.
Place in refrigerator to chill for an hour
Serves 20 (or more!).
Each serving has 2.8 g NET CARBS.
Sugar Alcohols (erythritol): 26.25g
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