Preheat oven to 350 F. (180 C) on bake mode.
Spray bundt pans. The silicone pans I use make 14 mini bundts. If you only have two pans, use remaining batter for cupcakes.
Mix listed dry ingredients. (Almond flour, coconut flour, baking soda, baking powder, xanthan gum, salt). together. Set aside
In small bowl add cocoa powder and boiling water together. It will be thick. Add in the sour cream and whisk, adding in a few tablespoons of almond milk, and vanilla. Set aside.
Beat eggs well for a few minutes with your mixer.
Slowly stream in oil. You can use either avocado oil, or extra virgin olive oil.
Add in Swerve or powdered erythritol of choice.
Add cocao powder mixture to the egg and oil mixture.
Add dry ingredients. Mix just until mixed on low. Batter will be thick.
Fill mini bundts to almost full.
Bake 25 minutes. Internal temperature should reach 207 degrees F.
Once removed, rest cakes for 15 minutes before removing.