Servings: 9

Cake Mixture: subheading: Cake Mixture:
300g Almond Flour 300g Almond Flour
50g Oat Fibre (Sub for Coconut Flour) 50g Oat Fibre (Sub for Coconut Flour)
2 teaspoon Baking Powder 2 teaspoon Baking Powder
½ cup Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) ½ cup Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
60 ml Warm Water 60 ml Warm Water
120g Unsalted Butter 120g Unsalted Butter
125ml Unsweetened Almond Milk 125ml Unsweetened Almond Milk
4 Eggs 4 Eggs
4 tbsp Cocoa Powder 4 tbsp Cocoa Powder
1 tsp Vanilla Essence 1 tsp Vanilla Essence
 
Pineapple Buttercream: subheading: Pineapple Buttercream:
150g Unsalted Butter 150g Unsalted Butter
2 tbsp Full Cream 2 tbsp Full Cream
4 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit Powdered 4 tbsp Erythritol with Stevia Sweetener Powdered or Powdered Natvia or Monk Fruit Powdered
2 tsp Pineapple Essence 2 tsp Pineapple Essence
⅛ tsp yellow food colouring ⅛ tsp yellow food colouring
 
Decoration: subheading: Decoration:
Chocolate Sprinkles (optional) Chocolate Sprinkles (optional)

Making the cake: subheading: Making the cake:
Get your 20cm x 20cm square or 20cm round cake tin, and line both the bottom and sides of the tin with baking paper for easy removal.
In a large mixing bowl, 300g Almond Flour, 50g Oat Fibre, 2 tsp Baking Powder, ½ cup Erythritol with Stevia Sweetener Powdered, 60 ml Warm Water, 120g Unsalted Butter, 125 ml Unsweetened Almond Milk, 4 Eggs, 4 tbsp Cocoa Powder, 1 tsp Vanilla Essence and mix everything well until it's nice and smooth and fully combined. (Add more water if needed)
Put the cake mixture into the prepared pan and smooth off the top.
Baking: subheading: Baking:
Preheat the oven to 180°C and Bake the cake for 20 to 25 minutes.
Place the cake tin on a wire rack and let the cake cool in the tin for 30 minutes.
Making the Pineapple Buttercream: subheading: Making the Pineapple Buttercream:
Add to a mixing bowl the 150 g unsalted butter, 2 tbsp Full Cream, 4 tbsp Erythritol with Stevia Sweetener Powdered, 2 tsp Pineapple essence, ⅛ tsp yellow food colouring.
Using a bench beater or electric hand beater, beat the mixture 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.
Using a spatula or decoration knife, spread the pineapple buttercream on top and smooth it out to you are happy with it.
Decoration Optional: subheading: Decoration Optional:
Decorated with Chocolate Sprinkles, then place the cake in the fridge for 1 hour to firm up the Pineapple Buttercream a bit, then cut and serve, enjoy.

A 20cm by 20cm Tin is needed for this recipe.  A 20cm by 20cm Tin is needed for this recipe.
Nutritional facts: This is only 4.1g Net Carbs Per Serving (Divided by 9 Servings)  Nutritional facts: This is only 4.1g Net Carbs Per Serving (Divided by 9 Servings)
♥ © Phillips Keto Creations aka Phillip Hargreaves  ♥ © Phillips Keto Creations aka Phillip Hargreaves