Put this on any cake you like! I used Mrs. Criddle's Coconut Cake as the base, but instead of 2 and 1/2 cups of almond flour, I used 1 and 1/2 cups and 1 cup of Baking Blend. I also used refined coconut oil and replaced the almond extract with caramel extract. Here’s the recipe.

FROSTING INGREDIENTS:

• 12 ounces of whipped cream cheese (you could replace this with 8 ounces of softened regular or 1/3 less fat cream cheese)
• 1 cup unsalted butter, softened
• 1 cup THM Gentle Sweet
• 1/4 cup heavy whipping cream
• 1/2 tsp. caramel extract
• 1/2 tsp. vanilla extract
• 3/4 cup stevia-sweetened chocolate chips. (I used Bake Believe)
• a pinch of mineral salt

Whip together all ingredients except for chocolate chips until light and fluffy. Add chocolate chips. Refrigerate for 30 minutes before frosting the cake. Store the cake in the refrigerator.

enJOY!