Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan with almond flour.

In a large bowl, whisk together the almond flour, Swerve Granular, whey protein powder, baking powder, and salt. Make a well in the center.

Add the eggs, melted butter, and vanilla extract to the well. Mix until just combined. Gradually add water, a tablespoon at a time, until the batter is smooth and pourable. Do not overmix.

Pour the batter into the prepared baking pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the pan.

Once cooled, use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1 inch apart. Set aside.

For the cream filling, whisk together heavy cream, more Swerve Granular (if desired), and vanilla extract until thickened. Pour over the cooled cake, ensuring the cream seeps into the holes. Refrigerate for at least 30 minutes to set.

For the chocolate ganache, melt sugar-free chocolate chips with a tablespoon of heavy cream in a microwave-safe bowl or double boiler. Stir until smooth. Pour over the chilled cake and spread evenly. Refrigerate again until the ganache is set, about 1 hour.