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