Preheat the oven to 325ºF and grease a 9×5 inch metal loaf pan. Line the bottom with parchment paper with overhanging sides and grease the parchment.
In a large bowl, whisk together the almond flour, cocoa powders, whey protein, baking powder, espresso powder, and salt. Break up any clumps as much as possible.
In another large bowl, beat the butter with the sweetener until well combined and fluffy, about 2 minutes. Add the sour cream and vanilla extract and beat in until smooth.
Add the eggs one at a time, beating after each addition. Scrape down the beaters and the sides of the bowl.
Add the almond flour mixture and beat until well combined, then beat in the coffee (or water).
Spread the batter in the prepared pan and smooth the top. Bake 60 to 75 minutes, until the top is risen and is just firm to the touch. Do not over-bake.
Remove and let cool in the pan for 30 minutes. Loosen the edges with a sharp knife and lift the loaf out by the overhanging parchment. Let cool completely.
Chocolate Ganache:
In a small saucepan over medium heat, combine the cream and allulose. Bring to a simmer.
Add the chocolate chips and let sit a few minutes to melt, then whisk until smooth. Drizzle over the cooled pound cake.