Ingredients
For the Cake
2 cups almond flour
¼ cup coconut flour
1 Tbsp baking powder
½ tsp salt
½ cup butter, softened
¾ cup powdered erythritol (or monk fruit sweetener)
4 large eggs, room temperature
1 tsp vanilla extract
1 cup unsweetened almond milk (or heavy cream for a richer cake)
For the Pink Frosting
8 oz cream cheese, softened
½ cup butter, softened
½ cup powdered erythritol (or monk fruit sweetener)
1 tsp vanilla extract
2–3 drops natural pink food coloring (or a few teaspoons strawberry purée)
Instructions
Preheat the Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and line with parchment paper.
Make the Cake Batter
In a medium bowl, whisk together almond flour, coconut flour, baking powder, and salt.
In a separate bowl, beat the butter and sweetener until light and fluffy. Add eggs one at a time, mixing well after each, then stir in the vanilla.
Alternately add the dry ingredients and almond milk, mixing until smooth.
Bake the Cake
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let cool completely.
Make the Frosting
Beat the cream cheese and butter together until fluffy. Add sweetener, vanilla, and pink coloring (or strawberry purée). Whip until smooth and creamy.
Frost & Serve
Spread the frosting evenly over the cooled cake. Cut into squares and enjoy a delicious keto-friendly treat!