“Not carrot” cake

Please do not laugh at my decoration skills.

Recipe:

Cake part:

1 1/4 c keto flour (I used a mix of the following in 1/8 cup measurements: vital wheat gluten, wheat bran, almond x 2, pecan, flaxseed, lupine x 2, psyllium, oat fiber)

1 scoop unflavored protein powder

3/4 c sweetener (I used allulose)

4 oz Greek yogurt (I used painterland sisters plain skyr)

2 eggs

1 tsp baking soda and baking powder each

1 tsp vanilla and 1 tsp lemon juice

1/4 tsp each: cinnamon, nutmeg, allspice

1 oz kabocha squash puree (you can use pumpkin or whatever)

Half a chayote squash grated and squeezed out the juice

The squashes were my not carrot. Mix everything and bake at 325 in round 8” cake pan until done, mine took 30-35 mins or so.

Frosting:

4 tablespoon butter at room temperature

4 oz cream cheese at room temperature

1 1/2 c powder sweetener (I think it turned out to sweet so add a cup and check first)

1 tsp vanilla

Whisk together until nice and fluffy.

Frost and I insist you refrigerate overnight. If you can wait. It is worth it.