The Low-Carb Sweet Spot's video: VANILLA BIRTHDAY CAKE ketocake LCHF SUGARFREE

I have more of a savory tooth than a sweet tooth, but I made this delicious cake for my son's birthday and wanted to share it with you guys in case you're missing cake or have an upcoming celebration and need a tasty cake recipe option that won't compromise ketosis. Products Used: - Almond flour: https://amzn.to/2VZaUdw - Coconut flour: https://amzn.to/3dcyut6 - Keto-friendly sprinkles: https://amzn.to/2SBK2hH - 9-inch springform pan: https://amzn.to/2zSl6ff Macros: Cals 299 | Total Fat: 28g | Total Carbs: 13g | Fiber: 3g (8g net carbs) | Protein: 8g Cake Recipe: 3 cups, almond flour 1/2 cup, coconut flour 1 tsp, liquid stevia or 1 cup granulated Swerve 1/2 cup, full-fat coconut milk 1 tbsp, vanilla extract 8, large eggs 1/4 tsp, sea salt 1 + 1/2 tbsp, baking powder Cake Frosting: 32 oz, cream cheese (softened, room temperature) 1/3 cup butter (room temperature) 2/3 cup, Confectioners Swerve sweetener 1 tsp, vanilla extract Directions Cake: - Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round springform pan with parchment paper or (2 separate pans if you have them). - Beat in the eggs with a hand mixer. Add coconut milk Swerve, salt, and vanilla extract to a large bowl. - Slowly add in the almond flour, coconut flour, and baking powder and mix until well combined. - Pour the cake batter into pan(s) and bake for 15-18 minutes or until the cake is golden brown (check the cake at 15 minutes as oven heat may vary). Frosting: - While the cake is baking, prepare your frosting. - Beat all frosting ingredients until smooth. Assembly: Allow cakes to cool completely before assembling. Once cooled, place one cake on a serving dish. Top with a layer of cream cheese frosting, then stack the next layer on top. Use the remaining frosting to cover the top and sides of the cake. Slice and serve. Recipe credit: Keto Sweet Treats Cookbook (Elisa Silva)