Preheat oven (or toaster oven) to 325F and grease 2 4-inch ramekins or mini cake pans.
In a medium bowl, whisk together the almond flour, sweetener, whey protein powder, baking powder, and salt. Stir in the melted butter, egg, and vanilla until well combined.
Divide mixture between the ramekins/pans and bake 12 to 15 minutes, until center is set and edges are just golden brown.
Remove and let cool a few minutes in the pans and then flip out onto a wire rack to cool completely.
In a medium bowl, beat together the cocoa powder and melted butter. Beat in powdered sweetener and vanilla extract.
Beat in whipping cream one tablespoon at a time until a spreadable frosting consistency is achieved.
Place one layer of cake on a small plate and spread the top with about ¼ of the frosting. Top with second layer of cake and spread the remaining frosting all over the top and sides of the cake. Let set in fridge 20 minutes, then get your honey-pie or your friend and dig in!
Serves 2 (or 3, as I found it very rich and only ate ¼ at a time). Each serving has 5.28g NET CARBS.Food energy: 437kcal Total fat: 39.72g Calories from fat: 357 Cholesterol: 84mg Carbohydrate: 9.91g Total dietary fiber: 4.63g Protein: 10.91g Erythritol: 30g