Keto Chocolate Dream Cake

Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans with almond flour or line with parchment paper.

In a large bowl, whisk together almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.

In a separate medium bowl, whisk together eggs, almond milk, melted butter, sour cream, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.

Carefully stir in the boiling water until the batter is smooth. The batter will be thin.

Divide the batter evenly between the two prepared cake pans.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

While cakes cool, prepare the frosting: In a large bowl, beat softened butter until creamy.

Gradually add cocoa powder and powdered erythritol, beating until well combined.

Add heavy cream, vanilla extract, and salt. Beat on high speed until light and fluffy, about 2-3 minutes.

Once cakes are completely cool, frost the cake layers and stack them. Decorate as desired.