Preheat oven to 325 and butter holes of star-shaped whoopie pie tin (or any whoopie pie tin).
In a medium bowl, whisk together almond flour, protein powder, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large bowl, beat butter until smooth. Add granulated Swerve and beat until lighter and well-combined, about 2 minutes. Beat in eggs, one at time, scraping down beaters and sides of bowl with a rubber spatula as needed. Beat in vanilla and stevia extracts.
Beat in half of the almond flour mixture, then beat in almond milk. Beat in remaining almond flour mixture until well combined.
Remove half of the batter to a separate bowl. In one bowl, mix in red gel colouring and whisk vigorously to combine. In the other bowl, mix in blue gel colouring and whisk vigorously to combine. Add more gel colouring as needed, mixing thoroughly.
Fill the holes of the prepared whoopie pie pan ⅔ full, spreading batter into the tips of the stars. Bake 10 to 12 minutes, or until cakes are firm to the touch and lightly browned on the edges. Remove and let cool for 5 minutes, then transfer to a wire rack to cool completely.
Grease pan again and repeat with remaining batter.
For the frosting:
Beat cream cheese and butter together until smooth. Beat in powdered Swerve, vanilla and stevia until smooth.
Spread 1 tablespoon of frosting on the bottom of a red star, making sure to spread to tips of star. Top with a blue star.