Chocolate cake (Almond flour)

INGREDIENTS:

3/4 cup Salted butter (softened)
1 1/2 cups Besti Monk Fruit Allulose Blend
6 large Eggs (at room temperature)
3/4 cup Unsweetened almond milk
3/4 cup Sour cream
1/2 tbsp Vanilla extract
1 cup Dutch processed cocoa powder
3 cups Wholesome Yum Blanched Almond Flour
1 tbsp Baking powder
3 1/2 cups Keto Chocolate Frosting (adjust amount to 28 servings)

DIRECTIONS:

Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9″ round springform pans with parchment paper.
In a large bowl, beat together the allulose and butter with a hand mixer, until fluffy.
Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.
Divide dough among 2 pans, smooth the top with a spatula. Bake for 25-35 minutes, until the top springs back and an inserted toothpick comes out clean. Cool completely in the pans, then run a knife along the sides and flip to release …