Pre-heat oven to 350*F.
Prepare your caramel sauce as the directions state in the Easy Keto Caramel Sauce Recipe, then set it aside to cool (I refrigerate mine).
In a large bowl, whisk together the dry ingredients including; almond flour, cocoa powder, coconut flour, arrowroot starch, baking powder, baking soda, xanthan gum and salt.
In a measuring cup or smaller bowl, add your cream and vinegar and give it a quick stir. Leave that while you complete the next step.
In another larger bowl, whisk together the coconut oil, sweeteners, eggs and vanilla extract until smooth. Add the cream and vinegar mixture and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease 2 round 9-inch cake pans (8-inch work as well) and press half the cake batter evenly into the bottom of each pan. I find my hands help with this more than any tool!
Bake the cakes for 32-35min. The tops should be risen nicely and a toothpick should come out pretty much clean (try not to over-bake these cakes).
Let the cakes cool fully before attempting to remove them (though I do recommend running a knife around the edges of each cake once they are quite cool but still have just a little warmth in them) This is easier to do when the cakes haven't fully set.
While the cakes are cooling, you can make the frosting by whipping together the cream cheese and butter in a large stand mixer (or with a hand mixer) until smooth and fluffy. Next add the sweetener, caramel sauce and vanilla extract and beat again until smooth.
To assemble, make sure your first cake is ready to come out of the pan by jiggling it up and down a bit, I find this helps de-tach it from the bottom, also go around the sides of the cake with a knife if you haven't already. Turn the cake upside down onto a large flat plate and tap the bottom until it comes out.
Spread frosting over the the top of the cake until fully covered (make sure to not go too heavy as you want enough frosting for the next layer and the sides of the cake).
Next take your second cake and repeat the same process as before to prepare it to be removed from the pan. Flip it onto a flat try (a pizza tray is great) and then from there, carefully slide it off the plate or tray onto the top of the first frosted cake. Try to make the two cakes line up as evenly as possible.
Next, gently spread frosting over the entire cake, including the sides using a spatula (alternatively you can use a piping bag to decorate the cake if you find it's difficult to spread frosting neatly).
Next, drizzle the rest of your caramel sauce over the top of the cake and sprinkle optional shaved dark chocolate. Serve at room temperature and enjoy!