Ingredients:

• 5 free range eggs
• 1 cup melted coconut oil/ghee/100% grass-fed butter
• 1/2 cup Keto Maple syrup
• 1 tbsp. vanilla extract
• 1/2 tsp. real salt
• 1/2 cup coconut flour
• 1 tsp. baking powder
• 2 full squirts of stevia

Directions:

Step #1:  Whisk, eggs, oil, maple syrup, stevia, vanilla and salt together.

Step #2:  Whisk in flour and baking powder and mix well.

Step #3:  Let it sit for 5-10 minutes until thickened.

Step #4:  Pour into greased mini cake pan and bake for 15 to 20 minutes at 350.

Buttercream Frosting Ingredients:

• 1/2 cup coconut oil
• 2/3 cup softened coconut butter
• 1 tsp. vanilla extract
• 1 tbsp. Keto Chocolate Maple syrup

Chocolate Topping:

• Melt 1 - 2.8oz bar of Lily's Chocolate with 1 tsp. coconut oil.
• Pour over refrigerated cake and place in the freezer for 20 minutes.
• Optional - sprinkle some sunflower or flax seeds in with the chocolate.

Buttercream Frosting Directions:

Step #1:  In an electric mixer combine, coconut oil, softened coconut butter, maple syrup and vanilla.

Step #2:  Spread over cake after it's been COOLED!

Step #3:  Refrigerate for 1 hour.