2 cups of almond flour
1 / 2 tasse de beurre
3/4 cup of erythritol and monk fruit (or sugar of your choice)
2 c. baking powder
1 C. vanilla
1 cup sour cream
2 c. cream cheese
3 egg whites
2 tbsp. teaspoon of dessert mix
Cream cheese frosting
1 brick of cream cheese at room temperature
1/2 cup unsalted butter at room temperature
1 C. vanilla
2/3 cup of erythritol powder (or powdered sugar of your choice. If you don't have powdered sugar, you can take granulated sugar and pass it through the coffee grinder!)
If the texture is too dense, you can add 1 to 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 with me, boys love the texture of the cake when I make it with Vitamix. If you don't have a Vitamix, you can do it very well with a mixer.
Place mixture in a baking dish (I use a 9 x 9 square pyrex) at 350 for about 30 to 40 minutes or until a toothpick comes out clean.
Combine all of the icing ingredients (either in a stand mixer or with a hand mixer). Wait for the cake to cool completely before frosting. Garnish with toasted pecans and keep refrigerated until ready to serve.