Pre-heat oven to 325*F.
In a large bowl, whisk together the dry ingredients including; almond flour, 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, vanilla extract and almond extract until smooth.
Add the cream and vinegar mixture to the rest of the wet ingredients and whisk once more until smooth.
Add the dry ingredients to the wet and stir until a thick batter forms.
Grease a 9-inch cake pan (or 8x8 inch pan for a thicker cake more like the one in the video).
Scrape the batter into the pan and use a spatula to cover the bottom and even out the top. (Top with slivered almonds at this point if you are NOT making the whipped topping).
Bake the cake for 25-28min or until a toothpick comes out almost completely clean and the top is lightly browned. The centre will no longer be jiggly.
Let it cool completely while you make the frosting. (OR dust the top with powdered sweetener).
To make the frosting, beat the heavy cream until it starts to thicken. Add the sweetener and extracts and continue beating until soft peaks form.
Beat the cream cheese in a small separate bowl just until fluffy and then add it to the whipped cream and continue beating everything together until it's thick and smooth.
Spread the frosting over the top of the cake evenly and top with toasted slivered almonds and enjoy your Keto Almond Cake!