Cheesecake Layer
16 oz (453.59 g) cream cheese, softened

1/4 cup (57.5 g) sour cream

1/2 cup (100 g) allulose sweetener

1 tsp vanilla extract

2 large eggs, room temperature

Chocolate Cake Layers
7 tbsp (49.71 g) coconut flour

1/2 cup granular sweetener

1/4 cup cocoa powder

2 tbsp whey protein powder

1 1/2 tsp baking powder

1/4 tsp salt

4 large eggs

1/3 cup (78.86 ml) avocado oil or melted butter

1/2 tsp vanilla extract

1/3 cup (78.86 ml) leftover coffee or water

Chocolate Frosting
3 oz (85.05 g) unsweetened chocolate, chopped

4 oz cream cheese, softened

6 tbsp (85.21 g) butter, softened

1/2 cup (95 g) powdered sweetener

1 tsp vanilla extract

3/4 cup (177.44 ml) heavy whipping cream, divided

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Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
Beat cream cheese until smooth. Add sour cream, allulose, and vanilla; mix well. Add eggs one at a time, mixing until smooth. Set aside.
Whisk together coconut flour, granular sweetener, cocoa powder, whey protein, baking powder, and salt in one bowl. In another, beat eggs, avocado oil, vanilla, and coffee/water. Combine wet and dry ingredients until smooth.
Pour half the cake batter evenly into pans. Spoon cheesecake batter over cake batter, then top with remaining cake batter. Swirl gently for marbling if desired.
Bake 35-40 minutes or until toothpick comes out mostly clean. Cool in pans 10 minutes, then transfer to rack to cool completely.
Melt chocolate gently. Beat cream cheese and butter until creamy. Add powdered sweetener and vanilla, beat until combined. Mix in melted chocolate. Whip 1/2 cup cream to soft peaks; fold into frosting. Whip remaining cream to stiff peaks and fold in to lighten frosting.
Assemble cake: Frost between layers, top, and sides. Chill 30 minutes before serving.

Substitute whey protein with almond or extra coconut flour for dairy-free.

Use maple syrup/honey instead of sweeteners (adjust amounts).

Add espresso to cake batter for deeper coffee flavor.

Use dark chocolate for sweeter frosting.

Garnish with berries or nuts for texture.

Store refrigerated up to 5 days or freeze up to 2 months.