Coffee almond flour cake

                                                  with butterscotch frosting this time

original recipe

In this case
14 eggs

 1  cup almond flour

1/2 cup pecan meal

 2 TBSP ground coffee

3 TBSP raw cacao

3 TBSP natural sweetener

Butterscotch frosting

50g butter- organic, unsalted preferably

3 TBSP unrefined coconut sugar

1/2 cup sour cream

250g cream cheese softened 

Combine butter and sugar in a small pan.

Stir constantly over low heat until mixture boils and sugar dissolves.
Simmer for additional 3 min., uncovered, stirring occasionally.

Remove from heat, add  sour cream.

Stir until combined; cool.

Using electric beaters, beat cheese in a small mixing bowl until light and creamy.

Add cooled butterscotch mixture gradually, beating thoroughly after each addition.

Spread frosting over cake using flat- bladed knife