Keto Berry Layer Cake

CAKE INGREDIENTS:

Monk Fruit In The Raw Sweetener, 4.8 Ounce

In The Raw

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1 AND 1/4 CUP MELTED GHEE

5 EGGS

2 CUPS FULLY FAT COCONUT MILK

1/2 CUP GRANULATED SUGAR SUBSTITUTE (YOUR PREFERENCE, BUT WE SUGGEST MONK FRUIT IN THE RAW)

1 TBS VANILLA EXTRACT

2 AND 1/4 CUP ALMOND FLOUR

3/4 CUP COCONUT FLOUR

2 TSP BAKING SODA

1/2 TSP SALT

DIRECTIONS:

1. PREHEAT OVEN TO 350 DEGREES FAHRENHEIT.

2. GREASE TWO 8X8 CAKE PANS OR LINE WITH PARCHMENT PAPER

3. IN A LARGE MIXING BOWL, COMBINE ALL THE WET INGREDIENTS. WHISK UNTIL COMPLETELY COMBINED.

4. IN A MEDIUM MIXING BOWL, COMBINE ALL DRY INGREDIENTS. MIX TO COMBINE.

5. POUR THE DRY INGREDIENT CONTENTS BOWL INTO THE WET INGREDIENTS BOWL AND MIX THOROUGHLY TO A BATTER.

6. EVENLY DISTRIBUTE THE BATTERS BETWEEN THE TWO CAKE PANS.

7. BAKE FOR 35-45 MINUTES, OR UNTIL THE CAKE IS SET IN THE MIDDLE. INSERTING A TOOTHPICK OR A FORK IN THE MIDDLE OF THE CAKE SHOULD COME OUT CLEAN.

8. WHEN THE CAKES ARE COMPLETED BAKING, LET THEM SET OUT UNTIL COOLED TO ROOM TEMPERATURE BEFORE ADDING FROSTING.

VANILLA BUTTERCREAM FROSTING

INGREDIENTS:

Swerve Sweetener, Confectioners, 12 oz

Swerve

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2 CUPS SOFTENED BUTTER

2 CUPS CONFECTIONERS SUGAR SUBSTITUTE (WE LIKE THE SWERVE BRAND)

6 TBS FULL FAT COCONUT MILK

1 TBS VANILLA EXTRACT

DIRECTIONS:

1. COMBINE ALL INGREDIENTS INTO A LARGE MIXING BOWL.

2. WITH AN ELECTRIC MIXER, MASH THE INGREDIENTS TOGETHER TO COMBINE AND THEN WHIP UNTIL A SMOOTH TEXTURE IS ACHIEVED.

TO CREATE THE BERRY LAYER CAKE:

1. CUT UP SLICES OF RIPE STRAWBERRIES SO THAT THEY WILL LAY FLAT IN THE MIDDLE LAYER OF THE CAKE.

2. PLACE A 1/2 INCH LAYER OF ICING ON TOP OF ONE OF THE CAKES.

3. LAY STRAWBERRY SLICES ON TOP OF THE ICING LAYER CREATING ONE LAYER OF STRAWBERRIES.

4. PLACE A 1/2 INCH OF ICING ON TOP OF THE YET UN-ICED CAKE.

5. CAREFULLY PLACE THE ICING SIDE OF THE ICING SIDE OF THE CAKE ON TOP OF THE STRAWBERRY LAYERED CAKE, MAKING A ICING, STRAWBERRY, ICING “SANDWICH” MIDDLE LAYER.

6. GENEROUSLY ICE THE TOP OF THE CAKE.

7. PLACE BLUEBERRIES ON TOP OF THE GENEROUSLY ICED CAKE IN ONE LAYER, GENTLY PUSHING DOWN ON THE BLUEBERRY TO EMBED THEM INTO THE ICING HALFWAY.

STORE THE CAKE IN A REFRIGERATOR UNTIL A FEW MINUTES BEFORE READY TO SERVE. CUTTING INTO THE CAKE WILL EXPOSE THE PRETTY LAYERS OF BLUEBERRIES, ICING, CAKE, ICING, STRAWBERRIES, ICING AND CAKE.

P.S. NO ONE WILL GUESS THIS CAKE IS GLUTEN FREE, GRAIN FREE AND SUGAR FREE.