Step 1

Preheat oven to 325 degrees.

Step 2

Grease and line with parchment paper two 8x4 inch loaf pans. Leave an overhang of parchment paper about 2 inches to lift the loaves out of the pans easily. (refer to notes if you only want one loaf or if you want to bake in a bundt pan).

Step 3

In a medium-sized bowl, combine the almond flour, cocoa powder, instant coffee, baking powder, and salt. Set aside.

Step 4

In a large mixing bowl, beat the softened butter and sugar substitute on high until light and fluffy.

Step 5

Add the cream cheese and combine well until fully incorporated.

Step 6

Add the eggs one at a time, making sure to mix well after each addition.

Step 7

Add all the dry ingredients mixing well until thoroughly combined.

Step 8

Lastly, add the melted baking chocolate in a stream and beat the mixture until fully mixed. Note that you can melt the baking chocolate over a double boiler or microwave in 15-second intervals.

Step 9

Pour the batter into your two prepared loaf pans and bake for 60-70 minutes or until done.

Step 10

Allow the cakes to cool for 15 minutes before taking them out of the mold, and then wait until the cake is thoroughly cooled before spreading the chocolate ganache.

Step 11

Combine the melted butter, baking chocolate, and powdered sugar substitute until well combined.

Step 12

Add the heavy whipping cream a couple of tablespoons at a time and mix till well incorporated.

Step 13

Lastly, stir in the coconut oil.