Keto Chocolate Cake With Whipped Cream Icing

• 3/4 cups Coconut Flour
• 3/4 cups Swerve Sweetner
• 1/2 cups Cocoa Powder
• 2 teaspoons Baking Powder
• 6 Eggs
• 2/3 cups Heavy Whipping Cream
• 1/2 cups Butter, Melted
• FOR THE WHIPPED CREAM ICING:
• 1 cup Heavy Whipping Cream
• 1/4 cups Swerve Sweetner
• 1 teaspoon Vanilla Extract
• 1/3 cups Sifted Cocoa Powder

1. Preheat oven to 350u0b0F. Grease an 8x8 cake pan.
2. Add all of the cake ingredients to a marge bowl and mix well with a stand mixer or electric mixer. Pour the batter into the cake pan and bake for 25 minutes or until the center springs back when touched.
3. Remove from oven and let cool completely before icing.
4. For the icing:
5. Whip whipping cream to stiff peaks with an electric mixer or stand mixer. Add swerve, vanilla, and cocoa powder. Continue mixing until just combined.
6. Frost the cake with the icing and serve. Store any leftovers in the refrigerator.
7. Nutrition per serving: 358 calories, 33g fat, 8g protein, 11g carbs, 6g fiber

coconut flour, sweetner, cocoa, baking powder, eggs, cream, butter, whipped cream, cream, ubc, vanilla, cocoa

Taken from tastykitchen.com/recipes/desserts/keto-chocolate-cake-with-whipped-cream-icing/ (may not work)