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Preheat oven to 325°F. Line 9-inch springform pans with parchment paper (or bake cakes one at a time).
Whisk together almond flour, coconut flour, cocoa powder, Swerve, baking powder, baking soda, arrowroot powder, and salt.
In another bowl, beat together Greek yogurt and butter. Slowly add the eggs until well combined.
Add almond flour mixture to egg mixture spoonfuls at a time, mixing well.
Mix in heavy cream.
Divide batter between prepared pans. Bake 40 to 45 minutes or until a toothpick inserted in center of the cakes comes out clean.
Allow to cool completely.