Chocolate Blyss Cake



3 Cups Almond Flour
2/3 Cups Blyss Monkfruit Sweetener
1/2 Cup Cocao Powder
1 teaspoon baking powder
1 teaspoon Vanilla extract
70g softened unsalted butter 
2 eggs
1 cup unsweetened almond milk


250g Softened Cream Cheese
100g  softened unsalted butter
1/2 Cups Blyss Monkfruit Sweetener
1 teaspoon Vanilla extract
1/2 Cup Cocao Powder
2/3 Cup Whipping cream


  1. Mix all the dry cake ingredients together. 
  2. Add two eggs and butter to the dry ingredients, combine with spoon. Add almond milk and mix into a smooth consistency. 
  3. Divide batter into two portions and bake in 5 inch cake tins for 35min at 180 degrees C.
  4. To make the frosting: beat the cream, sugar, cream cheese, cacao and butter till smooth. Chill in the fridge and spread on cooled cakes. 
  5. Sprinkle the cake with dark chocolate chips to a delicious surprise. 

Nutritional Information

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