For the cake:

2 cups almond flour
1/2 cup unsalted butter, softened
1/2 cup erythritol or other keto-friendly sweetener
4 large eggs
1 teaspoon vanilla extract
1 teaspoon of baking powder
1/2 teaspoon of salt
1/2 cup chopped walnuts
For the Butter Walnut Cream:

1/2 cup unsalted butter, softened
1/4 cup powdered erythritol or other keto-friendly powdered sweetener
1 teaspoon vanilla extract
1/2 cup chopped walnuts, toasted

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