3/4 cup butter, softened
6 ounces cream cheese, softened
1 cup granular Splenda or equivalent liquid Splenda
1 1/2 teaspoons vanilla
1 1/2 cups almond flour (160 grams or 5 5/8 ounces)
2 1/2 ounces unsweetened coconut, ground fine (3/4 cup ground) *
1 1/2 teaspoons baking powder
1 package sugar free strawberry gelatin (or any flavor)
1 cup boiling water
1 cup ice water
In a large bowl, cream the butter, cream cheese and Splenda with an electric mixer. Add the eggs, one or two at a time; blend in the vanilla. The batter will look curdled. Mix the almond flour, coconut flour and baking powder; add to the egg mixture a little at a time. Beat about 1 minute until fluffy. Spread the batter in a greased 9×13″ glass cake pan. Bake at 350º for 30 minutes. I suggest checking the cake after 25 minutes. The cake will be golden brown and firm to the touch when done. Cool the cake on a wire rack.
While the cake is cooling, prepare the gelatin according to the package directions. Chill until the outside edges are just starting to set up but the center is still liquid. This will take a little over an hour. Poke the entire surface of the cake every 1/2 inch with a skewer or large meat fork. Slowly and evenly pour the liquid gelatin over the cake (see my tip below). Chill 2-3 hours. Frost with the Whipped Topping.
Makes 12 servings
* Do not use commercial coconut flour in this recipe. It won’t work because it will make the cake very dry.
1 1/4 cups heavy cream
4 teaspoons granular Splenda or equivalent liquid Splenda **
2 teaspoons vanilla
Beat all of the ingredients until thick and fluffy.