Preheat oven to 325F and grease a 9x9 inch square baking pan (you can also use 8x8 inches, but your cake will take a little longer to bake).
In a large bowl, whisk together the Baking Blend, cocoa powder, Sweet Blend, protein powder, instant coffee, baking powder, and salt.
Stir in eggs, melted butter, almond milk, and vanilla until well combined. Spread in prepared baking pan.
Bake 20 to 30 minutes, or until cake is set and a tester inserted in the center comes out clean. Let cool completely.
In a medium saucepan over medium heat, bring cream to just a simmer. Remove from heat and add chopped chocolate. Let sit 5 minutes and then whisk until smooth. Let cool to lukewarm.
In a large bowl beat cream cheese and butter until smooth. Beat in sweetener, cocoa powder and vanilla extract. Add chocolate mixture and beat until well combined, scraping down beaters and sides of bowl as needed.
Spread or pipe onto cooled cake.
Serves 16. Each serving has 9.18 g of carbs and 5.96 g of fiber. Total NET CARBS = 3.22 g.Food energy: 218kcal Total fat: 18.50g Calories from fat: 166 Cholesterol: 80mg Carbohydrate: 9.18g Total dietary fiber: 5.96g Protein: 6.60g