1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. In a large bowl whisk together almond flour, whole wheat pastry flour, cocoa powder, baking powder, baking soda, salt, and monk fruit sweetener.

3. In a separate bowl whisk together eggs, Greek yogurt, almond milk, avocado oil, and vanilla extract.

4. Add the wet ingredients to the dry ingredients and stir until combined.

5. Slowly mix in the hot coffee until the batter is smooth.

6. Pour batter into the prepared baking pan and spread evenly.

7. Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.

8. While the cake bakes, prepare the frosting by combining butter, cocoa powder, and almond milk in a small saucepan.

9. Heat until smooth, then remove from heat and whisk in powdered monk fruit sweetener and vanilla extract.

10. Spread the frosting over the warm cake.

11. Allow the cake to cool completely before slicing into squares.

12. Garnish with chopped pecans or sugar-free chocolate shavings if desired and serve.