Step 1

Preheat oven to 350 degrees. Spray a 9x13 baking pan with non-stick oil. Line the bottom of the pan with parchment paper. This will help the cake to pop right out of the pan after baking.

Step 2

In a large bowl, add almond flour, coconut flour, baking powder, and salt. Whisk together to combine and set aside. * Note, be sure to spoon in the almond flour and coconut flour and level out the scoop to avoid using too much.

Step 3

With a hand mixer or standing mixer, cream together the granular sweetener and butter. Slowly add in eggs, heavy cream, sour cream, vanilla extract, and almond extract.

Step 4

Add in dry ingredients while mixing on low. Make sure to scrape the side of the bowl to get all the ingredients mixed together.

Step 5

Add batter to the baking pan, spread evenly with a spatula, and bake in a preheated oven for 30-35 minutes. If the cake starts to turn brown, place a sheet of aluminum foil over it to prevent burning.

Step 6

Remove cake from the oven and let it cool completely before removing it from the pan.

Step 7

Make the Buttercream Icing:Combine butter, powdered keto sweetener, vanilla, and heavy whipping cream. Use a hand mixer and mix ingredients until you have reached a creamy frosting texture, about 3-4 minutes. If icing is too thick, you can add another teaspoon or two of heavy whipping cream, continuing to beat for another 1-2 minutes, or until you have reached your desired consistency.

Step 8

Add cake to a cake plate or stand. Frost your cake with buttercream and top with keto-friendly sprinkles. You can also tint some of your buttercream with food coloring to pipe onto the edges of the cake. Enjoy!