Almond Flour Fudge Cake with Cream Cheese Icing

(from ejroberts86’s recipe box)

store refrigerated
Cake 148 g Frosting 18 g Total 166g
16 pieces ~ 15g per; 24 pieces ~ 10 per

1/2 recipe will make 12 cupcakes

Prep time: 30 minutes
Cook time: 30 minutes
Serves 16 people

Categories: cake, dessert, low carb

Ingredients

  • 4 cups almond flour
  • 2 cups Splenda (liquid or granular)
  • 1/2 cup erythritol
  • 4 packets stevia
  • 1/2 cup cocoa
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp vanilla
  • 1/3 cup oil
  • 4 eggs
  • 1 cup sour cream
  • *1/2 cup butter, at room temp
  • *1/3 cup erythritol, powdered
  • *1/3 cup splenda
  • *2 packets stevia
  • *8 oz cream cheese, at room temp
  • *1 tsp vanilla

Directions

  1. Preheat oven to 350; prepare a 9×13 pan with cooking spray

  2. In a large bowl, combine dry ingredients and mix well

  3. In a separate bowl, beat eggs, oil, and vanilla; add to the dry ingredients along with sour cream and mix well

  4. Pour batter into prepared pan; bake at 350 for 25-30 min until toothpick inserted in the middle comes out mostly clean and cake is firm to the touch (but still moist)

  5. Remove to a wire rack and cool completely

  6. For frosting (*), beat butter until light and fluffy; add sweeteners and beat well

  7. Beat in vanilla

  8. Add softened cream cheese a little at a time beating until fully incorporated after each addition

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