Mix together all ingredients using a hand mixer until the mixture is well-incorporated and looks fluffy. This will keep the cake from being dense as almond flour cakes can sometimes be.
Pour into the greased pan and bake for 30-40 minutes until a knife inserted into the center comes out clean. For large cupcakes, bake for 30-35 minutes.
Once cooled, cut the cake in half horizontally and add 1/3 of the frosting keto cream cheese to the middle.
Cover the rest of the cake in the remaining keto cream cheese frosting.
Tips And Tricks For Frosting The Cake
Make sure that you allow the cake to cool before trying to frost it. I know, you're going to want to frost and eat it right away, but your frosting is just going to melt off if you don't allow it to cool first.
If needed, you can cut a thin layer off of the top of the cake to make it easier to frost. A flat surface is much easier to frost.
Make sure that you are using POWDERED Serve and not the granular kind. Otherwise, the frosting will turn out really gritty.
Place a sheet of wax paper under the cake before frosting it. This will keep you from having to clean the plate you frost it on.