Melt the chocolate using a microwave or double boiler, stirring every 20-30 seconds to avoid burning. Once melted, blend in the coconut cream and let it cool.
Mix in the beaten eggs and vanilla extract until smooth.
In a separate bowl, mix all dry ingredients (cocoa powder, baking powder, almond flour, erythritol) then combine them with the wet chocolate mixture.
Grease and line a 9-inch cake tin with butter and baking paper, respectively.
Pour the batter into the tin and bake for 25-30 minutes. After baking, let the cake cool to room temperature.
Cut the cake horizontally to create two layers.
For the cream layer, beat cream cheese, erythritol, lemon juice, lemon zest, and Perfect Keto Collagen until smooth. In a separate bowl, lightly beat the whipped cream, then combine it with the cream cheese mixture. Refrigerate this cream for at least 30 minutes.
Spread the cream layer between the two cake layers and on top. Optionally, sprinkle with shredded coconut. Chill the completed cake in the fridge for another 30 minutes.
Serve in slices and enjoy your Keto-friendly birthday treat!