1. Preheat oven to 350°F and coat two 8” baking pans with non-stick spray or use one large 10” pan.  You can also line the bottoms of the pan with parchment paper to ensure the cake does not stick.
2. Add almond flour, coconut flour, cacao powder, monk fruit baking powder, and salt, and to a small bowl.   Whisk to combine and set aside.
3. In a large bowl or stand mixer, combine eggs, oil, vinegar, vanilla, and coffee.  Beat for 1-2 minutes until frothy.
4. With the stand mixer set to low, slowly add dry ingredients to wet ingredients.  Mix until smooth.
5. Pour batter into prepared pan/s and bake for 18-20 minutes until the edges begin to pull away from the edges and a toothpick comes out clean when poked through the center of the cake.
6. Remove from the oven and let cool completely.
7. Make frosting by adding butter and vanilla extract to a medium sized bowl or stand mixer.  Whip for 1-2 minutes until light and fluffy.  Add cacao powder and stevia.  Beat for 30 seconds.  Add heavy cream and whip for an additional minute until light and fluffy.

Frost cake and add keto sprinkles or mini chocolate chips if desired.