In a large mixing bowl, melt the butter in the microwave for 30-60 seconds
Remove and stir in the Truvia into the butter.
Add in eggs, heavy whipping cream, and vanilla extract and beat with a mixer.
Stop the mixer and add in all the dry ingredients into the bowl.
Mix again until the batter is well-mixed and relatively smooth.
Coconut flours vary in absorbency. If the batter is thicker than regular cake batter, add in a little more heavy whipping cream and mix.
Pour the batter into the silicone flower cupcake mold pan (or 6-cup muffin pan) or a 7" round baking pan. Bake for 20 minutes until the tops spring back lightly when touched and a toothpick inserted emerges clean. If you're using a Breville Smart Oven Air convection oven, or air fryer, check after 10 minutes.
Allow to cool
For the Keto Chocolate Ganache:
Place the chocolate chips in a bowl and set aside.
Heat the heavy cream and butter in a microwave safe bowl for 1 minute.
Pour the heated cream on to the chocolate chips and let it sit for a few minutes. Stir from time to time until the chocolate has melted and you have a smooth mixture.
At this point, you can use hot as a pourable glaze, or you can set it aside to cool for a while.
To make a frosting allow the ganache to cool for 20-30 minutes and then using a stand mixer, whip the frosting until it is light and fluffy. You can use this as a filling between layers of cake, and/or as a frosting on top.
You can use a cupcake mold, or a 7" baking pan for these, depending on if you want cupcakes, or a whole cake.
Chocolate ganache is optional, as this cake recipe tastes great without it too. HOWEVER, that ganache is what dreams are made of, so I'd recommend adding it!
Note that you CAN NOT substitute almond flour for coconut flour! If you want an almond flour recipe, use the one for this low carb chocolate cake instead.