INGREDIENTS
3/4 cup
canned full-fat coconut milk
1/2 tbsp
apple cider vinegar
2 1/4 cups
super-fine blanched almond flour
1/4 cup
coconut flour
2 tbsp
ground golden flaxseed-meal
2/3 cup
unsweetened high-quality cocoa powder ((can also use cacao powder if preferred))
1/3 tsp
espresso powder (, optional but highly recommeneded for extra richness - can also try to sub with unsweetened dark cocao powder or cacao powder if preferred)
1 1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
fine sea salt
4
large eggs (, room temperature)
1 cup
powdered monk fruit sweetener
1/4 cup
melted coconut oil
2 tsp
pure vanilla extract
1 1/4 cups
grass-fed unsalted butter
3 cups
powdered low carb sweetener (, sifted (we used monkfruit))
1/2 cup
unsweetened high quality cocoa powder (, sifted)
1 tsp
pure vanilla extract
1 tbsp
canned full-fat coconut milk (, plus more as needed to thin out frosting to desired consistency)
1/4 tsp
fine sea salt