Preheat your oven to 350°F (180°C) and line an 8-inch round cake pan with parchment paper.

In a large mixing bowl, whisk together the eggs, heavy cream, melted unsalted butter, and vanilla extract until smooth and frothy.

Stir in baking powder, sweetener, almond flour, and coconut flour until a smooth batter forms, then divide into two bowls.

In one bowl, mix in cocoa powder and a bit of heavy cream until smooth.

Layer spoonfuls of vanilla and chocolate batter into the prepared pan, creating a zebra pattern with a toothpick.

Bake for 20-22 minutes, or until a toothpick comes out clean from the center.

While cooling, make the chocolate frosting by whipping together cream cheese, unsalted butter, melted dark chocolate, heavy whipping cream, powdered sweetener, and cocoa powder until fluffy.

Allow the cake to cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely and refrigerate for 1 hour.

Spread the frosting evenly over the cooled cake and slice to serve.