3microspoonsStevia1 microspoon = 1 tsp so use 3 tsp of 1:1 sugar replacement
Butter for cooking
For the frosting (this makes 10 servings and you need 6 for this recipe)
50gramsErythritol or SwerveThis is for any 1:1 sugar replacement otherwise sweeten to taste
In a large bowl or in your blender add the almond flour, coconut flour, whipping cream, eggs, baking powder, vanilla extract, salt, stevia and red food colour.
Whisk everything well or blend till nice and smooth.
Heat some butter in a pan and add in the pancake batter to make your pancakes.
I like to cover the pancakes so that it sets and when you flip it you don’t splatter batter everywhere. It’s also kind of cooks it all the way through and you just need to cook it 30 seconds on the 2nd side.
Now to make the frosting mix everything in a bowl and whip it. Then put it in the fridge to cool for a while. 30 minutes should be enough.
Now if you eating this for breakfast just serving 1 pancake with 1 serving of the frosting.
If you want to make it into the cake like I did then layer 1 pancake, frost it, then another and frost it and basically stack it up and keep adding a layer of frosting.
Chill in the fridge for 30 minutes before eating so it sets.
Enjoy with friends. DO NOT EAT IT ALONE THE WHOLE THING IS 1642 CALORIES!!!!!!