Prepare the Batter: Beat the eggs and erythritol until light and frothy. Mix in the almond flour, coconut flour, baking powder and vanilla. Mix until smooth and lump-free.
Bake the Sponge: Preheat oven to 350°F (175°C). Pour mixture into greased 8x8 inch baking dish. Bake until a toothpick comes out clean, about 25 minutes. Let it cool completely.
Make the Milk Mixture: In a medium bowl, combine heavy cream, unsweetened almond milk, and sugar-free condensed milk until combined.
Soak the Cake: Pierce the cooled sponge with a fork all over. Gradually drizzle the milk mixture on top, letting it absorb evenly.
Add the Topping: Cover the refrigerated cake with whipped cream. 2 hours in the fridge and you've got creamy perfection!
