Servings: 8 to 16

350g Almond Flour 350g Almond Flour
60g Oat Fiber (Sub for Coconut flour) 60g Oat Fiber (Sub for Coconut flour)
60g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 60g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
1½ tsp Baking Soda 1½ tsp Baking Soda
1 tsp Baking Powder 1 tsp Baking Powder
150g Butter (Melted) 150g Butter (Melted)
4 large Eggs (Room Temperature) 4 large Eggs (Room Temperature)
½ Cup Almond Milk ½ Cup Almond Milk
¼ Cup Warm Water ¼ Cup Warm Water
3 tsp Vanilla Essence 3 tsp Vanilla Essence
2 tbsp Cocoa Powder (Only add this to half the mixture as in the instructions below) 2 tbsp Cocoa Powder (Only add this to half the mixture as in the instructions below)
 
Chocolate Buttercream: subheading: Chocolate Buttercream:
250g Butter (Soft, Room Temperature) 250g Butter (Soft, Room Temperature)
3 tbsp Cream 3 tbsp Cream
3 tsp Vanilla Essence 3 tsp Vanilla Essence
60g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered) 60g Erythritol with Stevia Sweetener Powdered (Sub for Natvia Powdered or Monk Fruit Powdered)
¼ cup Cocoa Powder ¼ cup Cocoa Powder

Prep your Cake Tin: subheading: Prep your Cake Tin:
Prep two 8-inch spring-form cake tins, and line the bottom plus the sides of the tins with baking paper for easy removal.
Making the Chocolate Cake: subheading: Making the Chocolate Cake:
In a large mixing bowl or bench mixer bowl, add the 350g Almond Flour, 60g Oat Fiber, 60g Erythritol with Stevia Sweetener Powdered, 1½ tsp Baking Soda, 1 tsp Baking Powder, 150g Butter (Melted), ½ Cup Almond Milk, 4 eggs, ¼ Cup Warm Water, 3 tsp Vanilla Essence and beat the mixture for 2 to 3 minutes until the mixture is combined, then divide the mixture into two equal parts, set one aside.
Add the 2 tbsp Cocoa Powder to only one part of the cake mixture and beat the cocoa in well.
Pour the vanilla cake mixture into one of your prepared cake tins and then the chocolate cake mixture into the other tin, then smooth off the mixture on the top for both tins.
Preheat the oven to 170C: subheading: Preheat the oven to 170C:
Bake on the middle rack for 22 to 25 minutes until the cake is fully baked, check with a toothpick, by inserting the toothpick into the center of the cake, if it comes out without any wet batter clinging to it, it is cooked. (Cook for an extra 1 to 2 minutes if any batter is sticking to the toothpick)
Take the cakes out of the oven and allow the cakes to cool on a rack for 30 minutes.
Making the Chocolate Buttercream: subheading: Making the Chocolate Buttercream:
Add to a mixing bowl the 250g Butter, 3 tbsp Cream, 3 tsp Vanilla Essence, ½ cup Erythritol with Stevia Sweetener Powdered, ¼ cup Cocoa Powder
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.
Cake Assembly: subheading: Cake Assembly:
Place the chocolate cake on a plate or cake plate, Using a spatula or decoration knife, spread the Chocolate buttercream on top and smooth it out to you are happy with it.
Get your Vanilla cake and place it on top of the buttercream, now cover the top of the Vanilla cake and the sides of both cakes until they are fully covered, and smooth the buttercream off until you're happy with how it looks.
Place the cake into the fridge for 30 minutes to partly set the buttercream, then cut and serve, enjoy.
Store the cake in a sealed cake tin or similar.

Needed for this recipe is two 8-inch Spring-form Tins.  Needed for this recipe is two 8-inch Spring-form Tins.
Nutritional facts: This is only 4.7g Net Carbs Per Serving (Divided by 8 Servings)  Nutritional facts: This is only 4.7g Net Carbs Per Serving (Divided by 8 Servings)
If the cake is cut to 16 Servings then it is 2.35g Net Carbs Per Serving (Divided by 16 Servings)  If the cake is cut to 16 Servings then it is 2.35g Net Carbs Per Serving (Divided by 16 Servings)
The recipe was made and created on 17/2/2024 by © Phillips Keto Creations aka Phillip Hargreaves  The recipe was made and created on 17/2/2024 by © Phillips Keto Creations aka Phillip Hargreaves