- 1 cup of sweetener
- ¾ of a cup of softened butter
- 8 large eggs
- ½ a cup of unsweetened almond milk
- 1 tablespoon of vanilla extract
- 3 cups of blanched superfine almond flour
- ½ a cup of coconut flour
- 1½ tablespoons of baking powder
Preheat the oven to 350°F (177°C). Line the bottom of a 9-inch springform pan with parchment paper. In a large bowl, beat together the sweetener and butter until fluffy. Beat in the eggs one at a time, then add the vanilla extract and almond milk. Then beat in the almond flour, coconut flour, and baking powder.
To make into three layers, transfer ⅓ of the mixture to the springform pan and smooth the top with a spatula. Bake for around 20 minutes until the top is lightly golden and a little springy. Transfer the cake to a cooling rack and then repeat the procedure for the other two layers. Layer with low carb buttercream frosting.