Combine dry cake ingredients in a bowl. Add wet ingredients, and stir until combined.
Pour into parchment lined 8x8-inch baking pan, and bake for 25-30 minutes. Allow to cool.
Whipped cream: beat heavy cream with electric mixer until stiff peaks form. Add sweetener.
Buttercream: combine all ingredients in a bowl, and stir until smooth.
Assemble: to get the “poke cake” affect (optional), poke holes into the cake. Spread cake evenly with whipped cream. Spread espresso frosting on top of whipped cream.
Slice into 12 pieces, and enjoy!!!
*For the sweetener, I recommend Lakanto classic and powdered sweeteners. These sweeteners are a blend of erythritol and monk fruit that perfectly replicate the flavor of real sugar, in my opinion. 20% off code: SARAH at www.lakanto.com.
Keto Pumpkin Spice Latte Cake https://baketobefit.com/2020/09/23/keto-pumpkin-spice-latte-cake/ September 23, 2020