• Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper
• In a large mixing bowl whisk together almond flour, coconut flour, cocoa powder, baking powder, powdered Swerve, and salt until fully combined and no lumps remain. Set aside.
• In a large mixer bowl combine melted butter, sour cream, eggs and vanilla extract. Carefully add dry ingredients to wet.
• Beat on low 10 seconds or until dry ingredients are wet. Increase speed to medium and beat on medium for 30-40 seconds or until everything is fully combined and no dry ingredients are left in the bowl.
• Scrape down sides of the bowl and push the batter into the center of the bowl.
• Spoon the batter into the prepared cake pan and use a spatula to spread the batter evenly throughout the pan
• Bake at 350 degrees for 20-25 minutes or until a tester comes out clean.
• Let cool in the pan for at least 1 hour or until the ingredients are fully set.
• After set for an hour gently turn onto a wire rack to cool completely before frosting it.

Frosting

• In large mixer bowl whisk together the powdered Swerve and the cocoa powder until fully combined and all lumps are combined
• Add butter, vanilla and milk. Place whisk attachment on standing mixer and whisk on low 10 seconds or until the dry ingredients are wet. Increase speed to medium and whisk 1 minutes or until fully combined and creamy. Spread evenly onto COOLED brownies