Prepare the Cake: First, you’ll Preheat your oven to 350F (175C). In a bowl, combine the almond flour, coconut flour and baking powder. In a separate bowl, beat together the butter and erythritol until it is light and fluffy. Stir in eggs and vanilla, then mix in dry ingredients with almond milk until smooth. Transfer the batter into a greased pan and bake for 25-30 minutes. Let it cool completely.
Make the Custard: Bring heavy cream to a simmer in a saucepan. In another bowl, beat egg yolks with erythritol. Titrate hot cream into the yolk mix; return to heat and cook until thick. Stir in butter and vanilla. Let it chill.
Prepare the Ganache: Melt chocolate chips in heavy cream until smooth.
Assemble: Slice the cake in the middle, lay custard in the center and finish with ganache. Chill before serving.
