Ingredients

• 2 cups Almond Flour
• ⅔ cup Brown Swerve
• ⅓ cup Organic Coconut Flour
• ⅓ cup Whey Protein Powder
• 2 Tbsp Cocoa Powder
• 1 Tbsp Baking Powder
• 1 Tbsp Ground Ginger
• 1 tsp Ground Cinnamon
• ⅛ tsp Ground Cloves
• ½ tsp Kosher Salt
• 3 Eggs
• ½ cup unsalted Butter, melted
• ⅔ cup Water
• 1 tsp Vanilla Extract

• 12 oz Cream Cheese, softened
• ⅔ cup Swerve Confectioners
• ½ cup Heavy Whipping Cream, room temperature
• ½ tsp Vanilla Extract
• Sugar-Free Sprinkles, if desired

Instructions

1. Preheat the oven to 325°F and grease a 10 x 15-inch jelly roll pan very well.
2. In a large bowl, whisk together almond flour, sweetener, coconut flour, protein powder, cocoa powder, baking powder, spices and salt. Stir in eggs, melted butter, water and vanilla extract until well combined.
3. Spread batter in prepared baking pan as evenly as possible. Bake 18-22 minutes, until golden brown and firm to the touch. Remove and let cool completely.
4. To make the frosting, beat cream cheese until smooth in a large bowl, then beat in sweetener. Beat in cream and vanilla extract until smooth.
5. Spread the frosting over the cake and decorate with sprinkles, if using.