Preheat oven to 400°F. Grease bottom and sides of a 9-inch round pan with butter and line with parchment paper. In a large bowl, whisk egg whites until stiff, adding granulated sweetener, 1 tbsp at a time.
In a separate bowl, whisk almond flour, cocoa and spices together. Fold almond flour mixture into egg white mixture. Add dates and chocolate. Gently fold until no white remains.
Spoon mixture into prepared pan. Bake for 15 minutes, or until cake rises. Reduce oven temperature to 300°F and bake for another 10 minutes. Set aside to cool.
Make caramel sauce: Place remaining granulated sweetener in a small saucepan with 2 tsp water over medium heat. Once sweetener has dissolved, increase heat to medium-high for 5 to 8 minutes, until mixture is a light golden color. Remove from heat and let cool for 3 minutes. Gently whisk in butter and vanilla extract.
To a mixing bowl, add whipping cream and liquid monk fruit sweetener and whisk on high speed until medium to stiff peaks form, about 1 minute. Top cake with whipped cream and drizzle with caramel sauce.
Serving Size1/8 of recipe
Carbohydrate Content45 g
Cholesterol Content37 mg
Fat Content27 g
Fiber Content6 g
Protein Content10 g
Saturated Fat Content12 g
Sodium Content83 mg
Sugar Content19 g
Monounsaturated Fat Content10 g
Polyunsaturated Fat Content2.5 g
Sign up to receive recipes, cooking tips and the latest kitchen product reviews in your inbox!