1. Preheat the oven to 350°F (175°C). Grease two 8-inch round baking pans and line with parchment.
2. In a medium bowl, whisk together almond flour, coconut flour, whey protein, baking powder, and salt.
3. In a large bowl, beat butter and Swerve until fluffy. Add egg whites, almond extract, and vanilla; mix well.
4. Gradually add the flour mixture and water, alternating until combined.
5. Divide batter between pans and bake for 25-30 minutes until golden. Cool in pans, then transfer to a rack.
6. For frosting, beat cream cheese and butter until smooth. Mix in 3/4 cup powdered sweetener, almond, and vanilla extracts.
7. Add 2 tbsp heavy cream and blue food coloring until desired shade is reached.
8. In another bowl, whip remaining cream with remaining sweetener until stiff peaks form. Fold into cream cheese mixture.
9. Assemble the cake: Spread frosting between layers and on top. Create a “nest” with remaining frosting and toasted coconut.
10. Decorate with marzipan eggs and cocoa speckles.

PREP TIME & NUTRITION:
Prep Time: 45 minutes, Cook Time: 30 minutes, Total Time: 1 hour 15 minutes
Servings: 16 servings, Calories: 282, Net Carbs: 5.6g, Fats: 25.2g, Protein: 5.7g