Minutes Prep time: 20
Minutes Total time: 80
Servings: 10
Difficulty: easy
PAM® Coconut Oil No-Stick Cooking Spray
1 pkg (10.6 oz each) Duncan Hines® Keto Friendly Yellow Cake Mix
1/2 cup water
3 eggs
3 tablespoons coconut oil
CHOCOLATE FROSTING:
6 tablespoons unsalted butter, softened
1/4 cup confectioners erythritol sweetener
1 tablespoon unsweetened cocoa powder
2 tablespoons heavy (whipping) cream
1/8 teaspoon salt
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 39 mg | 4% |
| Carbohydrate | 25 g | 8% |
| Cholesterol | 78 mg | 26% |
| Total Fat | 19 g | 28% |
| Iron | 1 mg | 5% |
| Calories | 271 kcal | 14% |
| Sodium | 150 mg | 6% |
| Protein | 5 g | 10% |
| Saturated Fat | 10 g | 49% |
| Sugars | 2 g | 0 |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 8-inch round pan with coconut oil spray and line bottom with parchment paper OR butter pan well.
Stir cake mix, water, eggs and melted coconut oil together in a large bowl until well blended, about 50 strokes. Spread batter into pan and bake 28 to 32 minutes, until toothpick inserted in center comes out clean.
Cool cake on wire rack 15 minutes. Remove from pan, remove parchment and cool completely.
CHOCOLATE FROSTING: Beat butter, sweetener and cocoa powder in a medium bowl with an electric mixer at medium speed until light and fluffy, 2 to 3 minutes. Pour in heavy cream and salt and beat until smooth, about a minute.
Spread chocolate frosting evenly over cooled keto-friendly cake, slice and serve!
Keto Friendly Yellow Cake with Chocolate Frosting
