Gluten Free KETO Chocolate Cake

Size: 8x8, but very thin.

Best to 2x recipe and stack for a normal 8" cake

4 eggs large
1/2 cup unsalted butter melted and slightly cooled
1/2 cup Lakanto Classic Sugar
1 teaspoon vanilla extract
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking soda


Frosting:
8 oz cream cheese softened
2 tablespoons butter melted and cooled
1/2 cup unsweetened cocoa powder - use more or less depending on how chocolatey you want it
1 teaspoon vanilla extract
1/2 cup Lakanto Classic Powdered Sugar - use more if needed
1/4 teaspoon salt



Preheat oven to 325 degrees F. Generously grease an 8x8 baking dish or line with parchment paper and spray with non-stick spray.
In a bowl, whisk together the eggs, melted butter, sugar, and vanilla extract.
Gradually whisk in the almond flour and cocoa powder and finish up by adding in the salt and baking soda and mix. (This is a thick batter.)

Pour cake batter into the prepared pan and smooth out the top with a spatula. Bake until the center is set and a toothpick inserted in it comes out clean, 20 - 25 minutes. But do not overbake.
Let cake cool in the pan completely before frosting.


Frosting:
Using mixer, whip all the frosting ingredients in a medium bowl until smooth and fluffy, 1-2 minutes. Modify as needed.
Frost and serve.