Heat the oven to 350℉ and grease the pan well with butter.

Beat the cream cheese and butter in a large mixing bowl until light and fluffy.

Beat in the sour cream. Then add the erythritol and mix well.

Add the Keto Chow, coconut flour, baking powder, and baking soda and mix until incorporated.

Add the eggs one at a time, beating after each addition.

Spread the batter into the greased cake pan. It will be thick.

Bake for about 40 minutes, or until the top is golden brown and a tester comes out clean. It may look slightly oily because of the high fat level of the cake.

Let cool in the pan for 15-20 minutes, then turn out onto a cooling rack to cool completely.

To make the glaze, stir a Tbsp. of grapefruit juice into the powdered erythritol.

If the glaze is too thick, add more juice one tsp. at a time, stirring after each addition, until the glaze is thin enough to drizzle over the cake but still thick enough to cling to it—about the consistency of molasses. Stir in food coloring a drop at a time, until the desired color is reached.

Drizzle the glaze over the center of the cake letting it run down the sides.

Slice and serve.

Store well sealed in the refrigerator for up to five days, or tightly wrapped in the freezer for up to three months.