Preheat oven to 350. Line a loaf pan with parchment paper and spray with cooking spray.
In a bowl with an electric mixer mix the coconut oil and clear vanilla. Add the sour cream and beat until combined. Add the sweetener. Add the egg whites one at a time mixing after each.
Stir in the flours, baking powder, and salt until thoroughly combined. Spread in the prepared pan.
Bake at 350 for 35-40 min. The center should be set and not jiggly. Cool completely.
Glaze
Stir together the glaze ingredients until smooth.
Transfer cake to a serving platter and drizzle with the glaze.
Video
Notes
Nutrition: this cake has 8 pieces. There are 3.2 NET carbs per serving.Substitutions: you can swap clear vanilla for regular, but the color will be a little different. You can also use butter instead of coconut oil if you prefer. Just soften it first. To Store: you can store the cake at room temperature for 1-2 days or in the refrigerator for up to a week as long as it’s kept airtight.To Freeze: keep the entire keto cake together and cover it with plastic wrap or aluminum foil and freeze. Or you can cut it into individual servings and freeze it. It will last for 1-2 months in the freezer.