Frosting:
- 1 1/2 cups powdered swerve sweetener
- 1 teaspoon vanilla extract
- 3/4 cup pecans (chopped)
- 1/2 cup butter
- 1/4 cup cocoa powder
- 1/4 cup cream
- 1/4 cup water
- 1/4 teaspoon xanthan gum
How to Prepare
The preparation process of the recipe requires two separate tasks; one to prepare the cake and the other to prepare the frosting.
Cake:
01 – Thoroughly grease a 10×15 inch rimmed sheet pan and preheat the oven to 3250F
2 – Take a large bowl and add almond flour, baking powder, coconut flour, protein powder, salt, and sweetener in it. Use a fork to break the clumps formed
3 – Place a medium-size saucepan over medium heat setting and add butter, cocoa powder, and water to it.
Continuously stir until you get a smooth mixture. Bring the mixture to a boil before adding it to the large bowl
4 – Add cream, eggs, vanilla extract, and water to the bowl and mix thoroughly
5 – Spread the prepared mixture in the greased rimmed sheet pan
6 – Bake for 15 to 20 minutes or up until the cake sets completely
Frosting:
01 – Take another medium-size saucepan and place it on a medium heat setting. Thoroughly mix butter,
cocoa powder, cream, and water in it while continuously stirring. Add vanilla extract and keep stirring
Step 2 – Add powdered sweetener half-a-cup at a time to the mixture and whisk rapidly to get rid of any clumps formed. Lastly, add the xanthan gum
3 – Pour it over the warm cake and sprinkle with pecans
4 – Leave the cake and frosting for about 1 hour
Step 5 – Serve and enjoy!
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