1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.

2. In a large bowl, combine the almond flour, cocoa powder, erythritol, baking powder, and salt. Mix well.

3. In another bowl, whisk together the eggs, almond milk, melted coconut oil, and vanilla extract until smooth.

4. Gradually add the wet ingredients to the dry ingredients, stirring until fully combined and fluffy.

5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

6. Allow the cake to cool completely in the pan before transferring it to a wire rack.

7. For the frosting, beat the softened cream cheese, cocoa powder, erythritol, and vanilla extract together until creamy and smooth.

8. Once the cake is cool, spread the sugar-free chocolate cream cheese frosting generously on top.

9. Slice and enjoy your rich, fluffy Keto Chocolate Cake, packed with flavor and only 5g net carbs per serving!