Preheat oven to 350. Line two 9 inch round cake pans with parchment paper. Spray with cooking spray.
Combine melted coconut oil with flours, sweetener, baking powder, vanilla, eggs, and coconut milk. Stir until smooth. Stir in the chocolate chips. Divide between the prepared pans.
Bake for 20-25 minutes until the cakes are lightly browned around the edges and feel firm when pressed with your finger. Cool completely.
While the cakes are cooling off, in a medium bowl add the softened cream cheese and melted butter, mix with an electric mixer. Add the sweetener, cocoa powder, and vanilla extract. Continue mixing until thick and creamy.
Frosting should be creamy, but not runny. If the frosting is too dense add the tablespoons of almond milk one by one.
Use the chocolate icing on the cake. Garnish with chocolate chips.
Nutrition: the nutrition facts are set for 1 serving. This cake has 10 slices. Each slice has 6.8 NET carbs.To Store: Keep the cake in an airtight container and refrigerate for up to 4 days. To Freeze: Cover the cake with a piece of tin foil or plastic wrap. Put inside of a freezer container with a tight-fitting lid, and it will last around three months. Thaw before serving and enjoy!Notes on Sweeteners: