Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: measure all cake ingredients into large mixer bowl. beat until blended, then beat on high 3 minutes. pour into three parchment paper lined or greased 9 inch round layer cake pans. bake at 350°f for 25 to 30 minutes or until cake tester inserted in centre comes out clean. cool in pans 10 minutes, then invert onto cooling rack. cool completely. beat cream, cocoa and icing sugar until stiff peaks form. place one cake layer on serving plate and spread with 1/3 cream mixture, sprinkle with 1/3 nuts. add remaining layers with cream and nuts. refrigerate until serving time. to toast almonds, place on baking sheet in oven for 3 to 5 minutes after cakes have baked.

Target recipe: in a small sauce pan, add the nut butter and coconut oil. on a very low heat, melt these together. add the coco powder, heaving whipping cream, sugar substitute (to taste) and vanilla. take off heat and put into a pouring container. line a cupcake tin with cupcake liners, or use a silicone mold. pour out in 12 equal portions. if you want smaller fat bombs, just use what you like. you can even pour into a small flat pan, freeze and then cut to the size you want. place into the freezer for about 15 minutes to harden. store in fridge or freezer in a tightly sealed container. nutrition per serving: 156 calories; fat grams - 16; carbs 2; protein 2.