Ingredients
- [Bottom Layer] 3 tbsp Coconut Flour
- [Bottom Layer] 1 tsp Baking Powder
- [Bottom Layer] 1/4 cup Powdered Erythritol
- [Bottom Layer] 8 tbsp Butter Unsalted, Softened
- [Bottom Layer] 1/2 tsp Vanilla Extract
- [Bottom Layer] 2 large Eggs, Room Temperature
- [Top Layer] 8 tbsp Butter Unsalted, Softened
- [Top Layer] 8 oz Cream Cheese, room temperature
- [Top Layer] 1/4 cup Powdered Erythritol
- [Top Layer] 3/4 tsp Vanilla Extract
- [Top Layer] 50 drops Liquid Stevia
- [Top Layer] 2 large Eggs, Room Temperature
Instructions
- Preheat oven to 350 degrees. Line the bottom of an 8 inch springform pan with parchment paper and spray the sides with cooking spray.
- (Bottom Layer)Combine the eggs, butter, and vanilla in a large bowl. Mix until well incorporated.
- (Bottom Layer)Sift the flour, erythritol, and baking powder together. Stir the dry mix into the wet ingredients and mix well.
- (Top Layer) Cream together the butter and cream cheese. Add the erythritol and continue to mix.
- Add in the eggs, vanilla, and stevia. Mix until smooth.
- Pour the bottom layer into the pan and press in with your hands.
- Pour the top layer on top of the bottom layer and tap to reduce air bubbles.
- Bake for 30-35 minutes. When the edges begin to brown, the cake is ready. Let cool for at least 30 minutes.(It is better when cooled completely.) Store in the fridge.