Preheat oven to 350 degrees F. or 180 C. on bake mode if you have it, instead of convection. If convection, bake at 325 F.
Grease pans with avocado oil or baking spray. I like to use parchment rounds.
Mix dry ingredients: almond flour, coconut flour: baking powder, baking soda, salt, xanthan gum. Once mixed, add sifted cocoa powder. Set Aside
Mix oil swerve together in mixer.
Add eggs one at a time until well incorporated. I do one minute per two eggs.
Add cooled coffee.
Add in sour cream.
Add in dry mixture, and mix just until mixed. Mixture will be thick.
Pour into prepared pan and bake for 25 to 30 mins or until a toothpick comes out clean or middle measures 210 F. with a thermometer.
Once cool, prepare Coconut Pecan frosting. Pour over layer one, but not sides. If doing double layer cake, pour over each layer. This makes a lot of topping. you don't have to use it all. You can save and freeze for cupcakes or another recipe.