Servings: makes 16 (2” x 2” servings)

Cake: subheading: Cake:
1/4 C + 1/8 C Almond Flour ¼ C + ⅛ C Almond Flour
1/4 C + 1/8 C Coconut Flour ¼ C + ⅛ C Coconut Flour
1/3 C Pyure Sweetener ⅓ C Pyure Sweetener
1/3 C Cocoa Powder ⅓ C Cocoa Powder
1/2 tsp Baking Soda ½ tsp Baking Soda
1 tsp Baking Powder 1 tsp Baking Powder
1/4 tsp Salt ¼ tsp Salt
1/3 C Coconut Oil ⅓ C Coconut Oil
1 tsp Vanilla 1 tsp Vanilla
2 Eggs 2 Eggs
2/3 C Water ⅔ C Water
 
Frosting: subheading: Frosting:
3/4 C (1 & 1/2 sticks) Butter ¾ C (1 & ½ sticks) Butter
1 C Sugar Free Chocolate Chips 1 C Sugar Free Chocolate Chips
2 tsp Vanilla 2 tsp Vanilla
1/8 C Pyure Sweetener blend ⅛ C Pyure Sweetener blend
 
This recipe makes an 8×8 cake pan. This recipe makes an 8×8 cake pan.
 
Cake: subheading: Cake:
Start by mixing all the almond flour, coconut flour, sweetener, cocoa, baking powder, baking soda, and salt. Start by mixing all the almond flour, coconut flour, sweetener, cocoa, baking powder, baking soda, and salt.
 
In a separate bowl, mix your coconut oil, eggs, vanilla and water. Make sure to beat it well. In a separate bowl, mix your coconut oil, eggs, vanilla and water. Make sure to beat it well.
 
Slowly add your dry ingredients to your wet and mix well. Slowly add your dry ingredients to your wet and mix well.
 
Pour Mixture into a well greased 8×8 pan. Pour Mixture into a well greased 8×8 pan.
 
Bake on 350 F for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean. Bake on 350 F for 30 minutes or until a toothpick inserted into the middle of the cake comes out clean.
 
Set cake aside and let cool. Set cake aside and let cool.
 
Frosting: subheading: Frosting:
In a microwave safe bowl, melt your butter. Add chocolate chips and stir until melted. In a microwave safe bowl, melt your butter. Add chocolate chips and stir until melted.
 
Add Pyure and Vanilla and stir well. Place in the fridge until it is almost solid again. Once it is set, beat it with a hand mixer until light and fluffy. Add Pyure and Vanilla and stir well. Place in the fridge until it is almost solid again. Once it is set, beat it with a hand mixer until light and fluffy.
 
Frost the cooled cake. Enjoy! Frost the cooled cake. Enjoy!
 
Nutritional Info: subheading: Nutritional Info:
makes 16 (2” x 2” servings): subheading: makes 16 (2” x 2” servings):
198 Calories / 13 Grams Fat / 5 Net Carbs per serving 198 Calories / 13 Grams Fat / 5 Net Carbs per serving