About
These small cakes will be the perfect size to satisfy your sweet tooth or to bring to a gathering. They are made by making a vanilla sheet cake that is layered with sweetened cream cheese buttercream and topped with more buttercream, pecans and a drizzled with a delicious chocolate sauce.
Ingredients
- 3 cup almond flour
- 1 cup the ultimate icing sugar replacement by swerve
- 2 teaspoon baking powder
- ¼ teaspoon coarse kosher salt by morton
- ½ cup butter
- ½ teaspoon almond extract
- 2 large raw egg
- ½ cup almond milk, vanilla or other flavors, unsweetened
- 8 ounce cream cheese
- ¾ cup the ultimate icing sugar replacement by swerve
- ½ teaspoon almond extract
- ⅛ teaspoon coarse kosher salt by morton
- ¼ cup heavy cream
- 1 ounce chocolate chips, sugar free
Instructions
- Preheat an oven to 350 F. Line a 10” x 15” sheet tray with parchment paper and spray with cooking spray. Combine the almond flour, 1 cup sweetener, baking powder, and salt together in a medium mixing bowl.
- Melt the butter and add in the almond extract and eggs. Add to the almond flour mixture.
- Heat the almond milk in the microwave until very hot. Add to the almond flour mixture and mix with a spoon until well blended.
- Pour into the prepared sheet tray and bake for 14-15 minutes until cake springs back to the touch in the center. Place cake in the fridge to chill completely.
- In the meantime, whip room temperature cream cheese, ¾ cup of sweetener, almond extract and ⅛ teaspoon of kosher salt until fluffy. Remove the cake from the fridge once chilled, cut it in half from the long edge to create two squares.
- Frost one of the halves with a thin layer of buttercream frosting. Top the frosted half with the other half of cake. Trim the cake to make the edges straight.
- Frost the top with a thin layer of buttercream. Then pipe small round circles of frosting evenly across the top (4 across and 5 down) to make 20.
- Top each frosting dollop with a pecan half.
- Make the chocolate sauce by heating the cream until simmering in the microwave. Add the chocolate chips and allow to sit for 5 minutes. Then stir the sauce, heating it slightly again if it doesn’t combine.
- Cut the cake into 20 equal pieces. Then drizzle the cake with the chocolate sauce by dipping a fork into the sauce and drizzling it on top of the cake. Keep chilled until ready to serve or eat.
Nutrition Facts
- Servings: 20
- Calories: 210.3kcal/880.1kJ (per serving)
- Fat: 19.1g (per serving)
- Carbs: 17.7g (per serving)
- Protein: 5.1g (per serving)