KETO CHOCOLATE KAHLUA CAKE

Ingredients:

For the cake:

• 1 cup almond flour
• 1/4 cup coconut flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup granulated erythritol
• 3 large eggs
• 1/2 cup unsweetened almond milk
• 1/4 cup Kahlua liqueur

For the frosting:

• 8 ounces cream cheese, softened
• 1/4 cup powdered erythritol
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons Kahlua liqueur

Instructions:

1. Preheat the oven to 350°F.
2. In a medium bowl, whisk together the almond flour, coconut flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and granulated erythritol together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
4. Add the dry ingredients to the wet ingredients in two parts, alternating with the almond milk, and mixing until just combined.
5. Stir in the Kahlua liqueur.
6. Pour the batter into a greased 9-inch cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Allow the cake to cool completely in the pan before removing it from the pan and placing it on a serving platter.
9. For the frosting, beat the cream cheese until light and fluffy.
10. Add the powdered erythritol, cocoa powder, and Kahlua liqueur to the cream cheese, and beat until smooth.
11. Spread the frosting over the top of the cake.
12. Serve and enjoy your Keto Chocolate Kahlua Cake!

Note: This cake is best stored in the refrigerator.