INGREDIENTS
FOR THE CAKE
Cooking spray
1 1/2 c. almond flour
2/3 c. unsweetened cocoa powder 
3/4 c. coconut flour
1/4 c. flaxseed meal
2 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly granulated sugar (such as Swerve)
4 large eggs
1 tsp. pure vanilla extract
1 c. almond milk
1/3 c. strong brewed coffee
FOR THE BUTTERCREAM
2 (8-oz.) blocks of cream cheese, softened
1/2 c. (1 stick) butter, softened
3/4 c. keto friendly powdered sugar (such as Swerve)
1/2 c. unsweetened cocoa powder
1/2 c. coconut flour
1/4 tsp. instant coffee powder 
3/4 c. heavy cream
Pinch kosher salt
























DIRECTIONS
1.    Preheat oven to 350° and line two 8” pans with parchment and grease with cooking spray. In a large bowl, whisk together almond flour, cocoa powder, coconut flour, flaxseed meal, baking powder, baking soda, and salt. 
2.   In another large bowl, using a hand mixer, beat butter and Swerve together until light and fluffy. Add eggs, one at at time, then add vanilla. Add dry ingredients and mix until just combined then stir in milk and coffee. 
3.   Divide batter between prepared pans and bake until a toothpick inserted into the middle comes out clean, 28 minutes. Let cool completely. 
4.   Make frosting: In a large bowl, with a hand mixer, beat cream cheese and butter together until smooth. Add Swerve, cocoa powder, coconut flour, and instant coffee and beat until no lumps remain. Add cream and a pinch of salt and beat until combined. 
5.    Place one cake layer on serving platter or cake stand then spread a thick layer of buttercream on top. Repeat with remaining layers then frost sides of cake. 
6.   Keep refrigerated until ready to serve.

source :www.delish.com