1 ½ cups Almond Flour
2 tablespoons Coconut Flour
2 teaspoons Baking Powder
1 cup Unsalted Butter softened
½ cup Erythritol granulated
4 large Eggs
⅓ cup Unsweetened Almond Milk
2 teaspoons Vanilla Extract
1 cup Snack Primal Blueberry Flavored Walnuts, finely chopped
¾ cup Unsalted Butter softened
½ cup Erythritol powdered
1 teaspoon Vanilla Extract
1-2 tablespoons Heavy Cream optional
8 Walnuts for decorating
Preheat your oven to 160C/320F. Grease 2 x 8in round cake pans and line the base with parchment paper. Set aside.
Sift the almond flour, coconut flour and baking powder into a mixing bowl. Set aside.
Place the butter and erythritol into a large mixing bowl and beat with a hand mixer for 5 minutes, or until the butter is pale and fluffy.
In a third bowl, add the eggs, milk and vanilla. Whisk together until combined.
Pour half the flour mixture and half the egg mixture into the creamed butter and fold together with a spatula until just combined.
Add the remaining flour, egg mixture, and Snack Primal Walnuts, and gently fold, taking care not to over mix.
Split the cake batter evenly between the 2 prepared cake pans and smooth out.
Bake for 35-45 minutes, until the cakes no longer jiggle, and an inserted skewer comes out clean.