• Preheat oven to 350°F. Prepare a cake pan with nonstick cooking spray or a light coating of butter. Set aside. Baking times are included for 8- or 9-inch round, 8x8-inch square, 9x13-inch sheet, 10-cup Bundt, and 12-cup muffin pans

Make The Cake:

• In a stand mixer or large bowl, mix together the almond flour, sweetener, and baking powder.
• On low speed, add the eggs one at a time, mixing well after each.
• Add the vanilla extract and mix until smooth.
• Slowly add the melted butter and continue mixing until it's well combined. Scrape the sides and mix again, if needed, for a smooth, uniform batter.
• Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center comes out clean: 12-cup muffin pan 12-15 minutes; 9x13-inch sheet pan 15-20 minutes; 9-inch round 20-25 minutes; 8-inch round, 8x8-inch square, or 10-cup Bundt pan 25-30 minutes.
• Remove the cake from the oven and let it cool in the pan for 10 minutes on a wire rack. Remove the cake from the pan and let it cool completely to room temp on the wire rack before frosting. This typically takes 1-2 hours.

Make The Frosting:

• In a medium bowl, beat together the cream cheese and butter until fluffy.
• Add the powdered sweetener and mix until it's well incorporated.
• Add the cocoa powder and mix until thoroughly combined.
• Add the heavy cream and vanilla extract. Mix until fully combined into a smooth, spreadable consistency.
• Use an offset spatula to spread the frosting over the cake. Serve immediately or chill for 20-30 minutes to help the frosting set, if you like.