Petite Fours

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.