Prepare the Streusel

• In a medium bowl, combine almond flour, brown sugar substitute, cinnamon, ginger, espresso, and cocoa powder.
• Add the cold butter cubes
• Use your fingertips to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized butter pieces, then add in the nuts (if using).
• Place in refrigerator while preparing the cake batter.

Prepare the Cake

• Preheat your oven to 325°F (163°C).
• Line an 8×8 inch baking pan with parchment paper and lightly grease the sides.
• In a small bowl, sprinkle the gelatin over the cold water and let sit for 5 minutes to bloom.
• After blooming, microwave the gelatin mixture for 10 seconds or until just liquified. Set aside.
• In a large bowl, whisk together the almond flour, coconut flour, baking powder, salt, cinnamon and nutmeg.
• In a separate bowl, whisk together the melted butter, brown sugar substitute, eggs, vanilla, almond extract, flaxseeds, and heavy cream until combined, then whisk in the bloomed gelatin.
• Let the wet mixture sit for 5 minutes to allow the flaxseed to develop its binding properties.
• Gradually add the dry ingredients to the wet ingredients, stirring with a spatula until just combined.
• Let the batter rest for another 5 minutes to allow the coconut flour to absorb moisture.

Assembly

• Pour half of the batter into the prepared baking pan and spread evenly.
• Sprinkle about 1/3 of the streusel mixture over this layer.
• Carefully spread the remaining batter over the streusel layer.
• Top with the remaining streusel, pressing it lightly into the batter.

Baking

• Bake at 325°F for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
• If the top begins to brown too quickly, loosely cover with aluminum foil after about 25-30 minutes of baking.
• Allow the cake to cool in the pan for 15-20 minutes before transferring to a wire rack to cool completely.