Preheat the oven to 350 degrees.

In a mixing bowl, beat together the butter, cream cheese, and ½ cup of Swerve confectioners sugar substitute.

Add the eggs, oil, and vanilla, then beat until smooth.

Mix in the almond flour, coconut flour, and baking powder. Beat until smooth and creamy.

Spread the batter evenly into a well-greased 9x9 baking dish.

Bake for 30 minutes or until cooked through, then remove from the oven. Let the cake cool for 15 minutes.

Using the end of a butter knife, poke holes throughout the cake.

Whisk together the boiling water and lemon Jello mix.

Pour the Jello mixture over the cake and into the holes.

Let the cake cool to room temperature, then place in the refrigerator to chill for 2 hours.

Beat together the heavy whipping cream and ¼ cup sweetener until soft peaks form.

Spread the whipped cream over the cake and serve.