Keto Birthday Cake (Print Version)

# Ingredients:

01 - 1 cup Besti Monk Fruit Allulose Blend

02 - 3/4 cup unsalted butter, softened

03 - 8 large eggs, at room temperature

04 - 1/2 cup unsweetened almond milk, at room temperature

05 - 1 tbsp vanilla extract

06 - 3 cups blanched almond flour

07 - 1/2 cup coconut flour

08 - 1 1/2 tbsp baking powder

09 - 1/4 tsp sea salt

10 - 32 oz cream cheese, softened

11 - 1/3 cup unsalted butter, softened

12 - 2/3 cup Besti Powdered Monk Fruit Allulose Blend, adjust to taste

13 - 1 tsp vanilla extract

01 - Preheat oven to 350°F (177°C). Line the bottoms of 3 9-inch round springform pans with parchment paper.

02 - In a large bowl, beat together the butter and sweetener until fluffy. Beat in the eggs one at a time, then add almond milk and vanilla.

03 - Add almond flour, coconut flour, baking powder, and salt. Mix until a smooth batter forms.

04 - Divide the batter evenly into prepared pans. Bake 18–22 minutes until lightly golden and a toothpick comes out clean.

05 - Beat cream cheese, butter, powdered sweetener, and vanilla in a bowl until smooth and creamy.

06 - Let cake layers cool completely. Stack and frost between each layer and over the top and sides. Add chopped pecans if desired.

01 - Let cake cool completely before frosting for best texture.

02 - You can prepare the cake ahead of time and store it in the fridge for up to 3 days.

03 - Freeze leftovers in airtight wrapping for up to 3 months.