5 Net Carbs per Square
1/4 cup Swerve Granular Replacement
2 Large eggs
2 1/2 cups Almond flour
2 Tbsp Coconut flour
1/2 tsp Baking soda
1/2 tsp Baking powder
1/4 cup Sliced almonds
1 tsp Cinnamon
1/2 tsp Cardamon
1/4 tsp Nutmeg
1 cup Coconut milk
1. Preheat oven to 350 degrees. Line a square baking pan with parchment paper.
2. In a stand mixer add the shortening, sweeteners and eggs beat well. Add the dry ingredients and the coconut milk and mix on low.
Increase speed and beat until batter is smooth. Fold in the almonds.
3. Pour batter into lined pan. Bake for 30-35 minutes until cake is done.
4. Remove from heat and cool. Enjoy!