Preheat your oven to 350° F. Using a large bowl, combine the almond flour, erythritol, cocoa powder, and baking powder and stir until well mixed. Add the butter and vanilla and then crack open the eggs into the bowl, stirring until well combined. Add and stir in the almond milk.
Use three 6-inch round cake pans and apply a generous coat of butter or non-stick spray to each one, to prevent the cake batter from sticking. Evenly distribute the batter in each pan. If you don't have three pans, you can work in batches.
Bake each pan for 20-25 minutes, until the top of each cake layer springs back after being touched and/or a toothpick comes out clean after being inserted in the center.
Allow the cakes to cool completely before removing from pan. Otherwise it will fall apart. For best results, after cooling, place each cake pan in the refrigerator for several hours or overnight.
For the Frosting
Use a large mixing bowls and combine all of the frosting ingredients. Whip the frosting ingredients together until fluffy.
Assemble the cake by placing the first layer on a clean work surface and spread about 1/3 frosting over the top. Repeat this process with the second and third layers, assebling them over the bottom layer.
Garnisih and drizzle with keto-friendly toppings of your choice.