Ingredients

1.

Almond flour
1 cup
2.

Baking powder
0.5 tsp
3.

Salt
0.25 tsp
4.

Cocoa powder
1 tbsp
5.

Tapioca Flour
2 tsp
6.

Raw egg
2 large
7.

Erythritol Granulated
1 tsp
8.

Liquid stevia
20 Drop
9.

Vanilla extract
0.5 tsp
10.

Butter Flavoring Extract
0.25 tsp
11.

Almond milk
0.25 cup
12.

Butter, unsalted
2 tbsp
13.

Raw egg, white
2 large
14.

Cream of tartar
0.13 tsp
15.

Cream cheese
8 oz
16.

Butter, unsalted
2 tbsp
17.

Powdered Erythritol (Icing Sugar)
1 tbsp
18.

Vanilla extract
0.5 tsp
19.

Cream Heavy Whipping
0.5 tsp

Instructions

1.
In a large mixing bowl, sift together almond flour, baking powder, salt, cocoa powder, and tapioca flour/starch. In a second bowl, whisk together eggs, erythritol, liquid stevia, vanilla extract, butter extract, almond milk, and melted butter. Whisk the melted butter rapidly into the wet ingredient last to stop the heat from cooking the raw egg. If you wish to dye your cake red, add red food coloring to the wet ingredients until you reach your desired color. Then, pour the wet ingredients into the dry ingredients and whisk until your batter comes together.
2.
Next, turn on an oven to preheat to 350 degrees and spray a 9-10-inch springform pan with pan spray. In a stand mixer, whip egg whites and cream of tartar together at a high speed until the ingredients come together to form stiff peaks. When the egg whites are whipped, gently fold them into the cake batter. Use a spatula to fold the batter over to avoid deflating all the air bubbles you've just created.
3.
Pour the batter immediately into your prepared cake pan and gently spread it into an even layer with a spatula. The batter will not rise very high in the pan, but it will rise more during baking. Bake the cake at 350 degrees for 10 minutes. Then, reduce the heat to 325 degrees and finish baking for 15 more minutes. To test for doneness, use a toothpick test. Let the cake cool for 5 minutes before releasing it from the springform pan to finish cooling on a baker's cooling rack.
4.
While the cake is in the oven, make the cream cheese icing. Blend room temperature cream cheese and cold butter at high speed in your stand mixer with a paddle attachment. Scrape the mixing bowl down with a spatula, and blend Keto icing sugar, vanilla extract, and heavy whipping cream into the icing. Scrape down the bowl and continue whipping multiple times until you have a super-smooth, creamy, white cream cheese icing. Store the finished icing in your refrigerator until it's time to use.
5.
Wait for the cake to be fully cooled before you frost it, which can take at least an hour. All you have to do is gently spread the cream cheese icing in a thick layer across the top of the cake, reaching all the edges. Slice the cake into 8 slices and served them chilled. At your discretion, you may include toppings such as a dusting of cocoa powder, fresh strawberries, or fresh-whipped cream.