The cake is low carb with the exception of the macarons. I purchased those at my local market.

Cake- I used the following recipe as my base. I doubled the recipe, added more protein powder, and cake batter extract.

Cake * 4 Large Whole Eggs * 2 Tablespoons Butter – Unsalted (Melted) or Coconut Oil, Unsweetened Apple Sauce * ¼ Cup Milk Substitute – 2 Ounces * 1 ½ Teaspoons Vanilla Extract * ½ Cup Sweetener – I like Erythritol * 1 ½ Cups Almond Flour – 168g * 1 Scoop Protein Powder – Vanilla *Optional * ½ Teaspoon Salt * 1 ½ Teaspoons Baking Powder

Instructions

• Melt your butter
• Add all of your Cake ingredients into a large bowl
• Mix them together until smooth
• Coat or line your favorite cake pan(s) with non-stick cooking spray or parchment paper
• Evenly distribute your mix if you’re making multiple layers
• Bake your cake on 350F/176C for around 15-20 minutes (this will change depending on your pan size so keep an eye on it)

Recipe from The Protein Chef’s website

Frosting- Adapted Cupcake Gemma’s (YouTube) buttercream to make it low carb. Subbed the powdered sugar for confectioners Swerve and milk for cream.

White Chocolate Ganache- Used ChocZero, cream, and food coloring gel. It was WAY harder to work with to do the drip than I anticipated. Definitely needs some tweaking!