SALTED CARAMEL SHEET CAKE

DIRECTIONS:

CAKE

Step 1

Preheat oven to 325F and grease an 11x17 inch rimmed sheet pan well.

Step 2
In a medium bowl, whisk together almond flour, coconut flour, whey protein powder, baking powder, and salt.

Step 3
In a large bowl, beat together the butter and sweetener until creamy. Beat in eggs and caramel or vanilla extract until well combined.

Step 4
Add half the almond flour mixture and beat until well combined and then beat in ¾ cup of the almond milk. Beat in remaining almond flour mixture until well combined. If your batter is very thick, add the additional ¼ cup almond milk.

Step 5
Spread batter in prepared pan and smooth the top. Bake 18 to 22 minutes, until edges are golden brown and cake is set. Remove and let cool in pan

CARAMEL SAUCE

Step 1

In a medium saucepan over medium heat, combine butter, Swerve, and coconut sugar.

Step 2

Bring to a boil and cook 3 to 5 minutes (be careful not to burn it).

Step 3
Remove from heat and add cream. Mixture will bubble vigorously.

Step 4

Step 5
Sprinkle with xanthan gum and whisk vigorously to combine. Add salt.
Return mixture to heat and boil 1 more minute. Let cool to lukewarm and stir in water until well combined

FROSTING

Step 1

Beat the cream cheese and butter together until smooth. Beat in the sweetener and cream until well combined.

Step 2
Add about ¾ of the caramel sauce to the frosting and beat until well combined.

Step 3
Spread the frosting over the cooled cake and drizzle with the remaining caramel sauce

Makes about 20 servings.