Instructions

Instructions For A 13X9 Inch Cake

1. Preheat the oven to 350°F. Grease a 13x9-inch baking pan with butter.
2. In a medium bowl, combine the sifted almond flour, baking powder, and salt. Set it aside.
3. In a large bowl, using an electric mixer, cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated.
4. Add the softened cream cheese and vanilla extract and mix well.
5. Add the eggs one at a time, making sure to mix well after each addition.
6. Next, add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.
7. At this point, you'll want to fold in two tablespoons of sugar-free sprinkles for a funfetti cake.
8. Spread the batter into the prepared pan and bake for 30-35 minutes until golden brown on top and an inserted toothpick come out clean.
   

Instructions For A Layer Cake

1. Preheat the oven to 350°F. Generously grease with butter and line the bottom of the (3) 6-inch cake pans. with parchment paper.
2. In a medium bowl, combine the sifted almond flour, baking powder, and salt
3. In a large bowl, using an electric mixer, cream the butter with the granulated sugar substitute until the mixture is light and fluffy, and well incorporated. Add the cream cheese and vanilla extract and mix well. Add the eggs one at a time, making sure to mix well after each addition. Add the dry ingredients to the wet ingredients and mix well until the batter is fully combined.
4. At this point, you'll want to fold in two tablespoons of sugar-free sprinkles for a funfetti cake.
5. Spread the batter evenly into the prepared cake pans. Bake for 25 to 25 minutes, until golden brown on top. The cakes will be done once a toothpick inserted in the center comes out clean.
6. Cool the cakes on a baking rack for 10 minutes before removing them from the pans. Then cool for another 25 minutes on a rack until fully cooled before frosting.
7. Store any leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

Keto Vanilla Cream Cheese Frosting

1. To make the vanilla keto cream cheese frosting, mix in a large bowl using an electric mixer the softened cream cheese and butter for about 5 minutes until it is light in color. To this mixture add the vanilla extract and mix well.
2. Next, add the powdered sugar-free substitute a few tablespoons at a time at a low setting until all the sweetener has been added to the mixture. Then mix at medium-high and add a couple of tablespoons at a time for up to 1/4 cup of heavy cream and beat until well incorporated. Start with 2 tablespoons of cream and add more if needed.

Frosting A 13x9 In Cake

1. Spread the frosting over the cooked cake.
2. Add the sprinkles over the top of the cake.
   

Frosting The Layer Cake

1. Frost the cake after the cake layers are completely cooled otherwise the frosting will melt.
2. Before frosting brush off any loose crumbs and then spread 1/3 cup of frosting over the top of the first layer. Spread evenly from the middle to the edges of the cake.
3. Then add the second layer, being sure to align the edges. Place rounded side down, on top of the first layer, and press gently the cake layer in place.
4. Add another 1/3 cup of frosting over the top of the second layer spreading evenly and gently pushing the frosting toward the cake edges. Try to keep the frosting level so that each layer is consistent and you have even layers when you cut the cake.
5. Next, add the final third layer rounded side down and once again spread 1/3 cup of frosting over the top spreading to the edges of the cake.
6. Once the inside cake layers of frosting are done, it's time to make a crumb coat of frosting. A crumb coat layer is simply a thin layer of frosting over the side and top of the cake that helps seal in crumbs before adding the rest of the frosting. To do so, use a spatula to spread a small amount of frosting across the top of the cake, then scoop about 2 tablespoons of frosting at a time onto the edge of the spatula and gently smear an even coat onto the sides of the cake and cover the entire cake.
7. At this point, I like to place the cake in the freezer for about 15 minutes to ensure the crumb coat adheres to the cake making it easier to frost.
8. Once the cake has chilled, apply a thick layer over the crumb coat. Start by placing 1/2 cup to 3/4 cup of frosting in the center of the cake. Use the spatula to gently pull the frosting from the center to the edges of the cake. Then make sure to frost evenly the sides of the cake as well.
9. To create a smooth surface, dip your spatula in warm water, shake off the excess water and glide the bottom of the spatula until the entire surface of the cake has a smooth even finish. If you do not want a smooth cake, you can add slight swirls using the back of a spoon.