Preheat oven to 325F and grease a 9x9 baking pan well (can also use 8x8 but may take longer to bake).
In a medium bowl, whisk together the almond flour, cocoa powered, coconut flour, whey protein, instant coffee, baking powder, and salt.
In a large bowl, beat butter with sweetener until well creamed. Add eggs, vanilla extract, and stevia extract and beat until well combined.
Beat in half of the almond flour mixture, then beat in coffee. Beat in remaining almond flour until well combined. Spread batter into prepared baking pan.
Bake about 25 minutes, until firm to the touch and a tester inserted in the center comes out with a few crumbs attached. Remove and let cool completely, then take a kitchen skewer and poke holes all over the cake.
Chocolate Mint Pudding:
In a medium saucepan over medium heat, combine almond milk, whipping cream and sweetener. Bring to a simmer, stirring to dissolve sweetener.
In a bowl, whisk egg yolks until smooth. Slowly whisk about ½ cup of the hot cream mixture into the yolks to temper. Then slowly whisk tempered yolks back into saucepan.
Reduce heat to medium low and sprinkle surface with xanthan gum, whisking vigorously to combine. Whisk in cocoa powder and cook until thickened, about 2 or 3 minutes.
Remove from heat and stir in chopped chopped chocolate and butter until smooth. Stir in peppermint extract. Let cool at least 15 minutes and then pour over cooled cake. Tap pan firmly on the counter to get the pudding to sink into the holes. Chill at least 2 hours.
Whipped Cream Topping:
In a medium bowl, beat whipping cream with sweetener and vanilla until it holds stiff peaks. Spread over filling. Sprinkle cake with crushed sugar-free peppermint candies and shaved dark chocolate, if desired.
Serves 16. Each serving has 5.38 g NET CARBS.Food energy: 298kcal Total fat: 25.08g Calories from fat: 225 Cholesterol: 119mg Carbohydrate: 10.43g Total dietary fiber: 5.07g Protein: 8.72g