This cake is simply delicious!!
2 cups almond flour
1/2 cup butter
3/4 cup erythritol and monk fruit (or sugar of your choice)
2 tbsp. baking powder
1 C. vanilla
1 cup sour cream
2 tbsp. cream cheese
3 egg whites
2 tbsp. dessert mix
Cream cheese frosting
1 brick of room-temperature cream cheese
1/2 cup unsalted butter, room temperature
1 C. vanilla
2/3 cup powdered erythritol (or powdered sugar of your choice. If you don't have powdered sugar, you can take granulated sugar and grind it!)
If the texture is too dense, you can add 1-2 tbsp. 35% cream
I put all the ingredients in the Vitamix (note that I am not a pastry chef… because if you are a pastry chef, and you just read the last sentence… I bet you are bleeding from your eyes right now!!!! hahahaha!) . I know it's not ideal, but it's unanimous in my house, the boys like the texture of the cake when I make it with Vitamix. If you don't have a Vitamix, you can do it with a blender.
Spoon the mixture into a baking dish (I use a 9x9 square pyrex) at 350 for about 30-40 minutes or until a toothpick comes out clean.
Mix all the ingredients for the frosting (either in a stand mixer or with a mixer). Wait for the cake to cool completely before frosting it. Garnish with toasted pecans and keep refrigerated until ready to serve.