Preheat your oven to 325° F and grease 2, round 9" cake pans. I also recommend lining the bottom of the pan with a parchment round.
In a large bowl, beat the butter and cream cheese until they are combined, then add the sweetener and mix until the sweetener is beginning to melt.
Add the eggs, almond milk, and vanilla then, continue to mix until well combined.
In a separate bowl mix together the almond flour, coconut flour, cocoa, and baking powder.
Add half of the dry ingredients to the butter and cream cheese mixture, beat on medium speed until combined. Then, repeat with the remaining dry ingredients.
Evenly distribute the cake batter between the two prepared cake pans. Gently tap the pans on the counter to remove any air bubbles and to ensure the batter is even.
Bake the cake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and allow them to cool for 10 minutes before removing them from the cake pans. Allow them to cool fully before adding the frosting.
While they are cooling, you can prepare the frosting. In a large bowl combine the cream cheese and butter until smooth. Add the sweetener and flavor extracts, then beat until light and fluffy.
Once the cake is cool Place one layer, rounded side down, on a plate. Brush off any crumbs from the cake.
Spread ⅓ to ½ cup frosting over top of the first layer to within about ¼ inch of edge.
Place the second cake layer, rounded side up, on the frosted first layer. Coat the side of the cake with a very thin layer of frosting to seal in any crumbs.
Use the remaining frosting to cover the tops and sides of the cake.
Sprinkle the cake with crushed peppermints if desired.