Preheat oven to 350°F. Line a 9-inch springform cake pan with parchment paper on both the bottom and sides.

In a stand mixer or large bowl, whip egg whites and cream of tartar until medium-stiff peaks form. Avoid overmixing.

In a separate bowl, beat the egg yolks with brown sweetener until the mixture becomes pale and fluffy, about 2–3 minutes.

Stir in the vanilla, then mix in almond flour until a thick batter forms.

Add ¼ of the meringue to the batter and mix with a hand mixer to loosen. Gently fold in the rest of the meringue in two parts using a silicone spatula.

Pour batter into prepared pan and smooth out the top. Tap gently on the counter to release any air bubbles.

Bake for 35 minutes. Remove from oven and let cool completely before slicing.

Once cool, remove from the pan and carefully slice the cake horizontally into three even layers.

For the frosting, beat cream cheese and butter in a large bowl until smooth. Add powdered sweetener, stevia, cocoa powder, and espresso. Mix until evenly combined.

Gradually add heavy cream and beat for 2–3 minutes until thickened.

Assemble by layering frosting between each cake layer and covering the entire outside. Decorate with remaining frosting and top with almond slices.