VANILLA KETO BIRTHDAY CAKE

INGREDIENTS:

CAKE

• 1 cup Besti Monk Fruit Allulose Blend
• 3/4 cup Unsalted butter (softened)
• 8 large Egg
• 1/2 cup Unsweetened almond milk
• 1 tbsp Vanilla extract
• 3 cup Blanched Almond Flour
• 1/2 cup Coconut Flour
• 1 1/2 tbsp Baking powder

CREAM CHEESE FROSTING

• 32 oz Cream cheese (softened)
• 1/3 cup Unsalted butter (softened)
• 2/3 cup Besti Powdered Monk Fruit Allulose Blend (adjust to taste; regular granulated *not* recommended)
• 1 tsp Vanilla extract

INSTRUCTIONS:

CAKE

1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round springform pan with parchment paper.
2. In a large bowl, beat together the Besti and butter, until fluffy.
3. Beat in the eggs, one at a time, then the almond milk and vanilla extract.
4. Beat in the almond flour, coconut flour, and gluten-free baking powder.
5. Transfer 1/3 of the dough to the lined pan and smooth the top with a spatula. Bake for 18-22 minutes, until the top is lightly golden and spring-y. Repeat with another 1/3 of the dough, then again with the final 1/3 (making 3 layers total).

FROSTING

1. Meanwhile, make the frosting. Beat together the cream cheese, butter, powdered Besti, and vanilla extract, until smooth.

ASSEMBLY

1. Let the cake layers cool separately to room temperature before stacking. Frost between the layers, and all over the top and sides at the end. Top with chopped pecans (optional) if desired.

RECIPE NOTES

Optional pecans not included in nutrition info.