From Kelcie's Kitchen
4 free range eggs
3/4 cup grass-fed butter, melted (or ghee/coconut oil)
3 tbsp. honey
10 drops organic stevia extract
1/2 tsp. real salt
8 drops orange essential oil
1/2 cup coconut flour
1 tsp. baking powder
Whisk, eggs, melted oil/butter, honey, stevia, salt and orange oil.
Add coconut flour and baking powder and whisk well.
Let it thicken for 5 minutes.
Pour into a mini cake pan (greased with coconut oil).
Bake at 350 for 20 minutes.
Top with Butter cream frosting.
1/2 cup grass-fed butter (solf, not melted)
1 cup solf coconut cream concentrate
1/4 cup arrowroot powder
1 tbsp. vanilla extract
3 tbsp. powdered xylitol (or 5 drops organic stevia extract)
In a kitchenaid mixer, mix butter, coconut cream, arrowroot powder, vanilla and stevia/xylitol.
Spread over cake.
Variations: Add lemon essential oil and make it lemon cake.