Mint Chocolate Chip Fudge Cake

Mint Chocolate Chip Fudge Cake

Ingredients

Cake:
• 2 C almond flour
• 1/3 C coconut flour
• 1 T whey protein powder (or egg white protein powder, I use Jay Robb)
• 3/4 C unsweetened cocoa
• 1 1/4 C Swerve (or your choice of sweetener)
• 3 eggs
• 1/2 C melted coconut oil or avocado oil
• 1 1/4 C unsweetened almond milk
• 1 tsp. vanilla extract
• 1/2 tsp. baking soda
• 2 tsp. baking powder
• 1/4 tsp. salt
• 1/2 tsp. xanthan gum
Frosting:
• 4 T softened butter or non-hydrogenated palm shortening
• 6 oz. softened cream cheese
• 1 C heavy whipping cream, whipped
• 1 1/4 C powdered sweetener (I used Swerve confectioners)
• 3/4 tsp. peppermint extract or natural mint flavoring
• 5-6 drops natural green food coloring
• 1 tsp. vanilla extract
• 2 oz. shaved sugar free chocolate, shaved or grated (plus more for topping, if desired)

Instructions

1. Preheat oven to 350 and grease the sides and bottoms of two 8 inch cake pans.
2. In a large bowl, whisk together almond flour, coconut flour, whey protein powder, cocoa, sweetener, baking soda, baking powder, salt and xanthan gum until everything is mixed well and no lumps remain.
3. Add in eggs, oil, almond milk and vanilla extract and whisk very well until everything is mixed and smooth. You can use an electric mixer if you desire.
4. Split the chocolate cake batter between the two cake pans and bake on the middle rack for 20-24 minutes or until a toothpick inserted into the center of each cake comes out clean. Allow cakes to cool in the pans for about 10 minutes, then carefully turn them out onto cooling racks to allow them to cool completely.
5. Prepare the frosting by first beating together the butter and cream cheese until it's smooth, light and fluffy. Add in the powdered sweetener, coloring and extracts and continue to beat until the mixture is completely smooth and the color is evenly distributed.
6. Add the whipped cream to the cream cheese mixture and beat on low speed for about one minute, or until the resulting frosting is light like an airy mousse.
7. Mix in the shaved chocolate by hand until it is evenly incorporated. Chill the frosting until the cake is cooled, then frost between the layers of the cake and the tops and sides. If desired, top with extra shaved chocolate. Store uneaten cake in the refrigerator.