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Preheat the oven to 325 degrees Fahrenheit.
Grease and line two 8x4-inch loaf pans with parchment paper, leaving a 2-inch overhang for easy removal.
In a medium bowl, combine almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar substitute until light and fluffy.
Add cream cheese and blend well.
Add eggs one at a time, mixing well after each addition.
Incorporate the dry ingredients into the mixture and stir until well combined.
Stream in the melted baking chocolate and mix until fully incorporated.
Pour the batter into the prepared loaf pans and bake for 60-70 minutes or until done.
Allow the cakes to cool in the pans for 15 minutes before removing and topping with chocolate ganache.
For the chocolate ganache, mix melted baking chocolate, butter, and confectioners sugar substitute until combined.
Gradually whisk in the heavy whipping cream until well mixed.
Add coconut oil and stir.
Once the cakes have cooled, top them with the chocolate ganache.