Preheat your oven to 325 degrees F. Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a large bowl, whisk together the almond flour, 1/2 cup cocoa powder, 1 cup granulated erythritol, baking powder, and salt.
Add the eggs, melted butter, 1/2 cup heavy cream, and vanilla extract. Mix until a smooth, thick batter forms with no dry pockets. Fold in the sugar-free chocolate chips gently.
Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula. Bake for 28 to 32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto a wire rack to cool completely.
While the cakes cool, make the frosting. Beat the softened cream cheese and softened butter together with an electric mixer until smooth and fluffy, about 2 minutes.
Sift in the 1/3 cup cocoa powder and powdered erythritol, then add the vanilla extract and 2 tablespoons heavy cream. Beat on medium speed until the frosting is thick, creamy, and well combined. Scrape down the bowl as needed.
Place one cake layer on a serving plate. Spread a generous layer of chocolate frosting on top. Set the second cake layer on top and frost the top and sides with the remaining frosting, smoothing it with an offset spatula.
For the ganache drip, heat the 1/4 cup heavy cream in a small saucepan until it just begins to simmer. Pour it over the 1/2 cup sugar-free chocolate chips in a bowl and let it sit for 1 minute, then stir until completely smooth and glossy.
Let the ganache cool for 2 to 3 minutes until it thickens slightly, then slowly pour it over the top of the cake, using a spoon to guide it over the edges for a drip effect. Refrigerate the cake for at least 30 minutes before slicing to let everything set.
