It's called Epic Chocolate Crunch Cake and it's from the low carb cookbook: Keto For Life.
2 c erythritol, granulated
1 3/4 c unsweetened vanilla almond milk
1 c butter, melted but not hot
6 eggs
2 oz. unsweetened Baker's chocolate, melted
2 t vanilla
3 c almond flour - good quality, fine, blanched
2/3 c coconut flour
2/3 c cocoa powder
4 t baking powder
1/2 t xanthan gum
1/8 t salt
2/3 c cocoa nibs ground with 1/4 c erythritol
- frosting
Preheat oven to 350. Grease and line with parchment, 2 - 9" round baking pans. Place the sweetener, almond milk, butter, eggs, melted chocolate and vanilla into a blender and blend smooth. Place the rest of the dry ingredients into a bowl and blend. Add the liquid to the dry and mix. Divide to the two pans and bake 35-50 minutes until they are done in the center.
Remove from the pans and let cool completely.
Pulse the cocoa nibs and sweetener for about 30 seconds in a small food processor. Using your favorite sugarfree frosting, put a layer on top of one cake, sprinkle with most of the cocoa nibs and then top with the second layer. If you have enough frosting, frost the whole cake, or just frost the top layer as I did in the photo if you are using less frosting or just one small batch. Sprinkle with the cocoa nib/erythritol mixture. Store in the refrigerator or the freezer.
The book says this is about 20 g carbs per slice (1/12) with 13 g fiber to deduct.
