• Preheat oven to 350 degrees F. 180 C.
• Mix all dry ingredients including sweetener. Set aside.
• Mix eggs well, about five minutes.
• Stream in oil.
• Add sour cream and almond milk and then add to mixture.
• Add vanilla extract.
• Gently mix in the dry mixture.
• Spray and line 3 six inch cake pans. (see notes for cupcakes).
• Bake for 25 to 30 minutes or until center is at 207 degrees F. in center.

Keto Vanilla Buttercream

• Using Circle Tip for inside layers.

  Use 1 M for the Top.
• When ready to frost, trim tops of two of the layers
• You do not have to frost the sides. You can make this like a naked cake or leave sides completely unfrosted. See above gallery.
• Make sure butter and cream cheese are at room temperature.
• Mix on medium speed for five minutes.
• Slowly add the Swerve, 1/2 cup at a time.
• Add salt, vanilla. Continue to mix.
• When cakes come out of the oven, gently use a knife to go around the sides. Wait about 10 minutes and using a plate or cardboard round, turn cakes over, but leave the pan to cover the cake. This will keep all the moisture in the cake while it cools.

Assemble

• You can choose to frost sides or leave them plain. If you don't frost sides, then you will put more frosting in the center. I like to pipe the center in a circle and smooth out. You will not need to crumb coat if you don't frost sides.

  The rose top is very easy to do. Use a 1 M tip in a piping bag. Hold the bag straight about an inch above cake, press and the begin to make a swirl.