Preheat your oven to 350 degrees.

Spray non-stick spray on a round cake pan. Cut out a parchment circle to cover the bottom of the pan and place in the pan. Spray the parchment paper.

Sift your almond and coconut flours. If you have some pieces that aren’t going through, dump them out. I always have about 1/2 teaspoon that is larger and I don’t want it in my cake. I want the cake to be smooth.

Mix together the dry ingredients in a bowl, minus the chocolate chips.

In a mixing bowl, mix together the butter and powdered sweetener. Once that is mixed together well, add the eggs one at a time. Add the sour cream and mix it in.

Scrape the edges of the bowl and mix again. Add the vanilla and food coloring and mix again.

Add about 1/3 of the dry mix at a time to the mixing bowl. When it is incorporated, add the next 1/3. When that is incorporated add the final 1/3 of the dry mix.

Scrape the edges of the bowl and mix again.

Stir in the chocolate chips.

Pour cake batter into prepared pan.

Bake for 20 minutes and check to see if it is cooked through. Keep checking in 3-4 minute intervals until cooked in the middle.

I put my cake in the refrigerator to cool off so I can frost the cake pretty quickly. You don’t want your cake warm when you frost it with the cream cheese frosting.

Frosting Instructions

Put the cream cheese and butter in a mixing bowl. Beat until combined. You might need to stop the mixer and scrape the edges.

2.Add the powdered sweetener and mix again.

Add vanilla and whipping cream and beat until fluffy and everything is combined.

Remove cake from the pan and place on a plate. Frost the cooled cake with the icing.

Keep covered in the fridge.