Preheat oven to 350 degrees. Line 8 x 8 inch cake pan with parchment paper
In a large mixer bowl whisk together almond flour, coconut flour, whey protein powder, monkfruit sweetener, salt, and xanthan gum until fully combined and no lumps are in the flour.
Add melted butter, sour cream, apple cider vinegar, eggs and vanilla extract. Beat on low 30 seconds or until fully combined
Srape down the sides of the bowl and push batter to the center of the bowl. Let the batter sit for 3 minutes so the coconut flour can absorb some of the moisture and the xanthan gum can become active.
After it has set add baking powder and baking soda. Beat on low 15 seconds or until fully distributed in the batter.
Scrape down the sides of the bowl and push the batter once again to the center of the bowl. Spoon batter into prepared cake pan Bake 20-30 minutes or until a tester comes out clean. CAKE WILL BE SOFT BUT TESTER SHOULD COME OUT CLEAN
Let cool in the pan COMPLETELY before slicing. The cake will continue to cook and firm up as it cools. It may deflate slightly as it cools
Once it is cooled cut the cake into the desired size of pieces and store in an airtight container at room temperature until ready to serve.
TO SERVE: Place desired size of cake piece onto a plate. Top with the desired amount of cool whip substitute. Sprinkle desired amount of chopped strawberries over cool whip substitute