Preheat the oven to 350ºF and grease a 9x9 inch metal baking pan.

In a large bowl, whisk together the almond flour, sweetener, protein powder, baking powder, and salt. Stir in the eggs, butter, vanilla, and water until well combined.

If the batter is very thick, add more water, 1 tablespoon at a time. It shouldn't be pourable, but you should be able to scoop and spread it easily.

Spread evenly in the prepared pan and bake 15 to 20 minutes, until golden brown on the edges and just firm to the touch. Remove and let cool in the pan.

In a medium saucepan over medium heat, combine the cream, milk, and the sweetener and bring to just a simmer.

In a medium bowl, whisk together the egg yolks with a pinch of salt. Slowly stir in about half of the hot cream mixture whisking continuously. Then slowly whisk the egg mixture back into remaining cream mixture in the pan.

Remove from heat and let cool a few minutes, then pour over the cake, allowing it to sink into the holes. Give the cake a few gentle taps on the counter to help the filling sink in. Refrigerate 2 hours to help it firm up.

In a small saucepan over medium low heat, bring the cream to a simmer. Remove from heat and add the chocolate chips. Let sit to melt 5 minutes then whisk until smooth.

Pour over the chilled cake and spread to the edges. Let set 1 hour.