Ingredients:

​

• 3/4 cup Heavy Cream

• 1/2 teaspoon of Vinegar

• 2 cups of Almond Flour

• 1/4 cup of Coconut flour

• 1/2 cup of unsweetened Cocoa powder (use good quality*)

• 1/4 teaspoon of Expresso Powder

• 1/2 teaspoon of Baking Soda

• 2 Teaspoons of Baking Powder

• 1/4 teaspoon salt

• 1-1/4 cup of Swerve Confectioners Sugar

• 4 ounces melted Butter (I used salted)

• 4 eggs ( I used Jumbo)

• 2 teaspoons Vanilla Extract

• 1/3 cup of Coconut Oil (or any other oil of preference)

​​

*Make sure to use a good quality unsweetened cocoa powder for best results. My favorite ones are Valrhona, Callebaut or Guittard.

​

Directions:

​

1. Preheat the oven to 350F. Grease 2- 6 inch pans.

2. In a large bowl add the dry ingredients: almond flour, coconut flour, baking powder, baking soda, salt, and the Confectioners Swerve sugar. Mix well. 

3. In another bowl mix the eggs, heavy cream, coconut oil, melted butter, and vanilla extract

4. Pour the wet ingredients over the dry ingredients and mix everything well.

5. Place the pans in the oven. 

6. The time of cooking will change depending on the pan you use and how much you fill your pan and even the type of oven you have that can make a difference. Just keep an eye on it after the 35-minute mark. In my oven, it takes around 40 minutes.

7. Transfer the pan to a cooling rack and remove the cake after 15-20 minutes. Once the cake has cool down (I like to wrap them when they are still a bit warm). You should cover the cake in plastic wrap and make sure it's sealed well. Place it in the fridge overnight and let it rest. Torte and fill the next day for best results.

​