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Topping:-
Add all of the dry ingredients, almond flour, cocoa powder, swerve, and baking powder, (excluding the chocolate chips) to a large bowl. Make sure to sift in the swerve.
Cube up the butter and add to a medium-size bowl along with chocolate chips. Then melt them down in the microwave. Use a spatula to combine the butter and chocolate together until a runny sauce forms.
Add the rest of the liquid ingredients into the bowl, and mix until well combined.
Pour the wet ingredients into the dry ingredients, and mix with a spatula until a thick batter forms.
Line an 8 ½” x 4 ½” baking tray with parchment paper, and coat it with baking spray. Pour the batter into the tray and evenly spread it out with the spatula.
Bake at 350F or 175C for 40 to 50 minutes. Insert a toothpick into the center of the cake and if it comes out clean, it’s done. Let it cool to room temperature.
Once it’s cool, add all of the frosting ingredients to a small bowl, and use a hand mixer to beat the ingredients until stiff peaks form.
Add the frosting to the top of the cake, smooth it out with a spatula, and cut the cake into 10 slices.