PREP TIME:0 HOURS 15 MINS
TOTAL TIME:1 HOUR 30 MINS
FOR THE CAKE Cooking spray 1 1/2 c. almond flour 2/3 c. unsweetened cocoa powder 3/4 c. coconut flour 1/4 c. flaxseed meal 2 tsp. baking powder 2 tsp. baking soda 1 tsp. kosher salt 1/2 c. (1 stick) butter softened 3/4 c. keto-friendly granulated sugar 4 large eggs 1 tsp. pure vanilla extract 1 c. almond milk 1/3 c. strong brewed coffee
FOR THE BUTTERCREAM 2 (8-oz.) blocks of cream cheese, softened 1/2 c. (1 stick) butter softened 3/4 c. keto-friendly powdered sugar 1/2 c. unsweetened cocoa powder 1/4 c. coconut flour 1/4 tsp. instant coffee powder 3/4 c. heavy cream Pinch kosher salt
Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt.
In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs, one at a time, then add vanilla. Add dry ingredients and mix until just combined then stir in milk and coffee.
Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean 28 minutes. Let cool completely.
Make the frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined.
Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of the cake.
Keep refrigerated until ready to serve.