Dieting Lifestyle

Ingredients

Sprinkles

-4 heaping tbsp unsweetened coconut

-Liquid food colouring

Cake

1/2 cup sour cream

-3/4 tsp cake batter extract

-1/3 cup water

-1/3 cup sugar substitute (I used a monk fruit/erythritol blend)

-100g melted butter

-3 eggs

-2 cups almond flour

-1 1/2  tsp baking powder

Frosting

-3 cups swerve confectioners' sugar

-1 cup butter

-1 teaspoon vanilla extract

-2 tablespoons whipping cream

(Note-this turned out pretty sweet so I might do 2 cups next time, maybe less, and add from there)

Directions

Sprinkles

Separate your coconut flakes evenly into 4 or 5 different bowls.

Add 4 drops of liquid food coloring into a bowl and mix with a toothpick.

Continue on with a different color for each bowl. Set them aside and let them dry out.

Cake

In a bowl, mix together your almond flour and baking powder.

In a separate bowl, stir together your sour cream, vanilla and water.

Whisk in your sweetener, butter and whisk in each egg one at a time..

Add in a little almond flour and baking powder mixture to the wet ingredients and whisk in thoroughly before adding more.

Continue until the almond flour is gone. I added in the sprinkles and mixed once more.

Pour into a cake pan. I used a 7 inch springform pan lined with parchment paper.

Bake at 350 for roughly 30 minutes or until you can put a toothpick into it and it comes out clean (without any crumbles)

Frosting

In a standing mixer fitted with a whisk, mix together sugar and butter.

Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Picture of inside of cake here

Frosting adapted from here

Cake from here