Preheat oven to 325°Line 2 8-inch cake pans with parchment paper and greases the parchment paper lightly.

Whisk together almond flour, cocoa powder, protein powder, monk fruit sweetener, instant coffee, baking powder, baking soda, arrowroot powder, and salt.

In another bowl, beat together Greek yogurt and butter. Slowly add the eggs until well combined.

Add almond flour mixture to egg mixture spoonfuls at a time, mixing well.

Mix in coconut milk.

Divide batter between prepared pans. Bake 30 to 35 minutes or until a toothpick inserted in center of the cakes comes out clean. Let cool in the pans 10 minutes, and then turn out onto wire racks to cool completely.

Once cool, use a large serrated knife and cut each layer in half horizontally to create 4 layers total.

Beat the frosting ingredients with an electric mixer until smooth.

Place one layer of cake on serving platter and top with ½ to ¾ cup frosting, using a spatula to spread the frosting evenly. Repeat with remaining layers until all 4 layers are stacked. Smooth the remaining frosting over the top and sides of the cake.

Chill in the refrigerator for at least an hour before slicing.