Spay two 8-inch cake pans with cooking spray. Preheat oven to 325 degrees.
In a large mixing bowl, whisk together the almond flour, cocoa powder, espresso, baking powder, and salt.
In another bowl whisk together the eggs, sour cream, Swerve Brown, and vanilla. Add the wet ingredients to the dry ingredients and mix well. Por the batter into the prepared pans and bake for 20-30 minutes or until a toothpick inserted into the center comes out clean. Let cool in the pans for 20 minutes then remove to a cooling rack to finish cooling.
For the Frosting:
In a mixer, preferably fitted with the paddle attachment, beat the cream cheese and butter together until very smooth. Add the Swerve Brown, Swerve Confectioners and salt and beat until fully combined and smooth. Beat in the vanilla then the cream, 1 tablespoon at a time until the frosting reaches the desired consistency.
To assemble, put one layer of the cake on a cake stand or plate. Top with a layer of frosting. Add the other cake layer and frost.
Serve or cover and refrigerate.
Notes
*I like the little hit of salt in the frosting, it offsets the sweetness. If you are concerned, just add less – start with ¼ teaspoon.