- 1/4 cup coconut flour
- 262g almond flour
- 10 TBS Lakanto sweetener
- 1/2 tsp xantham gum
- 2 tsp baking powder
- pinch of pink salt
- 2 eggs
- 1/4 cup avocado oil
- 4 TBS almond milk (unsweetened)
- 1/2 tsp almond extract
- 1/2 cup powdered Lakanto sweetener
- 1-2 TBS of almond milk (unsweetened)
- 1/8 tsp almond extract
- 1 bar of Lakanto Chocolate 55%
- 1 TBS almond milk (unsweetened)
Preheat oven to 350 degrees. Mix coconut flour, almond flour, sweetener, xantham gum, baking powder and salt. Mix wet ingredients together ( eggs, oil, milk, almond extract). Combine wet with dry ingredients and form 2 thin loafs on a pan lined with parchment paper.
Bake in the oven for 18 mins. Remove from oven, cut into 1″ wide pieces and spread apart. Bake again for another 10 mins. Let cool.
Meanwhile, mix together both frosting recipes into bowls for dipping. Dip partially or paint on top with each frosting.