Coconut Cake

Cake-

2 ½ cups of almond flour

1 cup of oat fiber (if you do not have this you can try using about ⅓ to ½ cup of coconut flour instead... try the smaller amount first).

5 eggs

1 cup of sour cream

½ cup of unsalted butter softened

½ cup of coconut oil (for more coconut flavor) softened to room temp

2 tsp of baking powder

¾ cup of THM Gentle Sweet (or ⅔ cup of Truvia or Pyure or 1 cup of xylitol or Swerve)

½ tsp of salt

2 tsp of vanilla flavor

½ tsp almond flavor

Frosting-

1- 8 oz package of room temp cream cheese (you can add two cream cheese packages if you like a lot of frosting... just add about ¼ cup more Gentle Sweet or two tbsp. more Truvia or Pyure or ½ cup more Swerve or Xylitol)

1 cup of unsalted room temp butter (two sticks)

1 cup of THM Gentle Sweet (or ¾ cup of Truvia or Pyure or 1 ½ cup of Swerve or Xylitol)

⅓ cup of heavy whipping cream

1 cup of coconut shreds (unsweetened)

½ tsp of almond flavor

1 tsp of vanilla flavor

a pinch of salt

note: *Optional, if you want to add more bulk to frosting you can add about ½ cup of coconut cream.

Directions at mrscriddleskitchen.com

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