Preheat oven to 350 degrees F (175 degrees C). Grease bottom of 2 5 inch cake pans with coconut oil spray. Beat the egg yolks with Swerve until light in color and doubled in volume. Stir in almond milk, extract, almond flour and baking powder.

In a small bowl, beat egg whites until stiff peaks form. Fold egg whites into yolk mixture. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes. Cool cake completely. I froze the cake before frosting so the frosting spreads on easily. Loosen edges with a knife before removing.

FROSTING: Combine butter, confectioners Swerve, cream cheese, cashew/almond milk and extract in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. If you brown the butter, the frosting may separate at first. Once you add the unsweetened cashew/almond milk it will combine. It will also thicken a lot as it sets and chills. Frost cooled cake.

ASSEMBLE: Halve each cake layer horizontally with a long serrated knife using a gentle sawing motion (remember, if it breaks, the frosting will hold it together). Put 1 layer, cut side up, on a cake stand or large plate and spread with about ¾ cup frosting. Stack remaining cake layers, spreading about ¾ cup frosting on each layer and ending with top cake layer cut side down. Spread top and side of cake with frosting. Garnish with bacon!