Preheat the oven to 350 degrees.

Mix together the ingredients for the cake until smooth and creamy, then spread the cake batter into a well greased 9x13 baking dish.

Bake for 15 minutes. Remove from the oven and let the cake cool to room temperature.

In a mixing bowl, blend together the cream cheese, 1 tsp vanilla, and ½ cup of Swerve until creamy.

Mix in the heavy whipping cream and beat until the mixture reaches a whipped cream consistency.

Turn the cake out onto a cutting board and slice it in half. Place one half of the cake into an 8x8 baking dish.

Add a layer of the whipped cream mixture on top.

Place the other half of the cake on top of the whipped cream mixture, then add another layer of whipped cream on top.

Sprinkle with some keto chocolate chips if desired, then refrigerate for at least 4 hours before serving.