There is something so comforting about chocolate cake.

Cake:

Ingredients:

• 1 stick (8T) Butter
• 2/3 Cup Erythritol
• 1/4 Cup Cocoa
• 1 Tbsp Vanilla
• 1/8 tsp salt
• 1/2 tsp baking soda
• 1 Cup Almond Flour
• 4 Eggs

Directions:

1. Preheat oven to 350º F
2. Mix everything together.
3. Pour into greased baking pan of choice (9 in round cake pan or muffin pan for cupcakes are my favorites)
4. Bake for 15-20 for cupcakes or 25-30 mins for a 9 in round cake pan until a toothpick comes out clean.
5. Allow to cool before frosting.
6. Enjoy!

Frosting:

Ingredients:

• 12 oz Cream Cheese
• 3 Tbsp Butter
• 2 tsp Clear Vanilla
• 1/2 tsp Liquid Stevia
• 1/8 tsp Salt
• 1/3 Cup Allulose (click here:
• 1/2 Cup Heavy Whipping Cream

Directions:

1. Soften cream cheese and butter.
2. Add vanilla, stevia, salt, and allulose. Whip together on high speed.
3. Mix in heavy whipping cream on high until frosting is light and fluffy.
4. Spread over top of first layer. Add salted caramel sauce (optional).
5. Top with second layer of cake.
6. Frost top of cake and sides thinly.
7. Refrigerate for 1-2 hours until frosting is stiff. This keeps the crumbs of the cake from coming through the frosting. Make sure to also store the remaining frosting in the refrigerator during this time as well.
8. Frost the rest of the cake until covered.
9. Drizzle with more caramel sauce (optional).