Preheat oven to 350 degrees. Line an 8 x 8 inch square cake pan with parchment paper
In a large mixing bowl whisk almond flour, coconut flour, baking powder, and salt until combined and no lumps are in the flour. Set aside
In a large mixer bowl combine butter, eggs, sour cream and vanilla extract. Beat on low 30 seconds or until fully combined
Add powdered Swerve and beat on low about 10 seconds or just until the Swerve is wet. Increase speed to medium and beat on another 30 seconds or until fully combined and smooth.
Carefully add the dry ingredients to the wet ingredients. Beat on low for 10 seconds or until dry ingredients are wet. Increase speed to medium and beat for 30 more seconds or until completely combined
Gently fold in half of the "Keto Sprinkles" batch. DO NOT OVER STIR SPRINKLES WILL BLEED.
Scoop batter evenly into prepared cake pan. Use a spatula and smooth the top of the batter evenly across the pan.
Bake at 350 degrees for 20-25 minutes or until lightly golden and a tester comes out clean.
Once baked let cake cool in pan for at least 1 hour. After an hour use a butter knife and loosen the edges of the cake from the sides of the pan. let cool in pan completely or gently turn the cake onto a wire rack. Let cool completely before frosting