Preheat oven to 325. Insert and spray an 8x8" square, or two 8” round cake pans. Double it for 2 8x8 rounds.
Preheat oven to 325 (almond flour likes lower heat). Insert and spray 9 muffin liners, or for cake, grease one 8” round cake pan or an 8x8 square pan. Double recipe for 2 cake rounds.
Directions:In a large bowl whisk 1 ½ cups package contents, 1 tsp. baking powder and 1 cup sweetener (zero calorie if keto).
Make a well in the middle and add 1/3 cup warmed buttermilk or non-dairy milk, 2 tsp. apple cider vinegar, 1 tsp. vanilla extract, and ¼ cup oil.
In a small bowl, whisk 4 room temperature eggs. Pour the eggs into the well and stir all together until just combined.Pour batter into the prepared pans.
Bake 30 minutes. Cover loosely with foil baking 5 minutes more until the middle is firm to touch.
CHOCOLATE FROSTING:
1 large container Cool whip
1 packet instant Jello (cheesecake)
1/2 cup heavy cream or creamy oat/almond milk
1 softened stick butter or cream cheese
1/2 cup cocoa (if chocolate)
Directions:
Beat Jello and milk together. Add remaining ingredients and beat again.
