Swerve Sweetener

Cake

• 1 cup Ginger Root Beer Zevia
• 1 stick butter
• 3 Tablespoon unsweetened cocoa powder
• 1 cup granular Swerve
• 2 cups fine almond flour
• 1/3 cup of coconut flour
• 1/3 cup unflavored whey protein powder
• 1/2 teaspoon salt
• 4 large eggs (room temperature)
• 1/2 cup milk or almond milk
• 1 TBS baking powder
• 1 teaspoon vanilla

Frosting

• 2 sticks butter
• 6 TBS plus 1 tsp unsweetened cocoa powder
• 6 TBS of whipping cream or milk
• 2 1/2 tsp vanilla extract
• 1 cups confectioner's Swerve

For the Cake

1. In a saucepan, mix Zevia, butter and cocoa powder and bring to a boil (let boil for 5 minutes and stir occasionally).
2. In another bowl, combine the Swerve granular, almond flour, coconut flour, whey protein powder, and salt.
3. Pour the boiling Zevia mixture over the flour mixture and beat well.
4. Add the eggs, milk, baking powder and vanilla, and beat well.
5. Pour mixture into a greased 13 x 9 inch baking pan and bake at 325 degrees for 25 to 30 minutes. Insert a toothpick into the middle to make sure it is done.
6. Remove pan. Cool for about 10 minutes before frosting.

For the Frosting

1. In a saucepan, combine the butter, cocoa powder, and milk.
2. Heat until the butter melts.
3. Pour butter mixture in an electric mixer bowl.
4. With electric mixer or with a hand mixer, beat in the remaining frosting ingredients, including Swerve Confectioners, and spread or pour onto the cake while it's still warm.