Ingredients

• 224 g Organic Coconut Flour 2 cups
• 96 g Granulated Erythritol 1/2 cup
• 56 g Almond Flour 1/2 cup
• 4 tsp Double-Acting Baking Powder
• 1 Tbsp Ground Cinnamon
• 1 tsp Baking Soda
• 1/4 tsp Salt
• 320 g Mashed Bananas very ripe (~3 large)
• 227 g plain nonfat Greek Yogurt (1 cup)
• 1 1/4 cups unsweetened vanilla almond milk
• 6 large Eggs organic
• 5 large Egg Whites organic
• 1 Tbsp Vanilla Extract
• 1 Tbsp English Toffee-Flavored Stevia Extract
• 2 tsp Natural Butter Flavor or more Vanilla Extract

• 8 oz Organic Neufchatel Cream Cheese room temperature
• 6 oz Plain Nonfat Greek Yogurt
• 1 tsp Vanilla Extract
• 88 g Powdered Erythritol ~2/3 cup

Instructions

1. Preheat the oven to 350°F. Spray two 8-inch cake pans with cooking spray and line with 8-inch round parchment paper liners.
2. In a medium-sized bowl, whisk together the coconut flour, erythritol, almond meal, baking powder, cinnamon, baking soda and salt.
3. In an electric stand mixer bowl fitted with a whisk attachment, add the mashed bananas, yogurt, almond milk, eggs, egg whites, vanilla extract, stevia extract and butter flavor. Mix on low speed until completely smooth. Turn off the mixer and dump in the dry ingredients.
4. Mix on medium speed, then high speed, until the ingredients are fully incorporated.
5. Pour the batter into the prepared cake pans. Tap the pans on the counter a few times to level out the batter. Bake for 55 minutes, or until the surface springs back when tapped. Let cool completely in the pan before removing.

1. In an electric stand mixer bowl fitted with a whisk attachment, add all of the ingredients and mix on high speed. Scrape down the sides of the bowl and mix until completely smooth.
2. Frost the cake, then refrigerate for 1 hour to firm up. Slice and serve!