Mix the egg yolks, allulose, and salt in a two-quart saucepan

Slowly stir the milk and heavy cream into the egg mixture.

Bring the mix to a simmer over medium heat, stirring regularly until the mixture is thick enough to coat the back of a spoon.

Turn the heat to low and whisk in the Keto Chow and vanilla extract, whisking until all the Keto Chow has dissolved.

Cook over low heat for another minute.

Remove custard from the heat and strain through a fine mesh sieve set over a heat resistant bowl.

Add the butter to the hot custard and stir until the butter is melted and absorbed.

Press a buttered piece of plastic wrap against the surface of the custard and chill it in the refrigerator, until it is thickened to a pudding consistency.

Heat oven to 350°F. Grease two nine-inch, round metal cake pans, and line them with parchment paper cut to fit into the bottom or the pans.

Beat the butter in the work bowl of an electric mixer with the paddle attachment, until light and fluffy. Add the erythritol and allulose. Beat to combine.

Add the egg whites to the bowl, in two parts, scraping the bowl down and beating after each addition until well mixed.

Add Keto Chow, almond flour, coconut flour, and baking powder and beat until well combined.

Add the sour cream and vanilla extract and beat well. The batter will be thick.

Divide the batter evenly between the two pans, smoothing it toward the edges of the pan to make the tops as even as possible.

Bake cakes in the center rack of the preheated oven until the cake is golden, a tester inserted in the center of the cake comes out clean, and the center springs back when lightly touched, about 20-30 minutes.

Cool the cakes completely.

Place the heavy cream, chocolate, and oil in a microwave safe bowl.

Microwave in 15-30 second bursts, stirring after each one, until all the chocolate has melted.

Add the vanilla extract and stir until glossy and smooth.

Assemble the cake

Place one cake layer on a plate or cake dish.

Pile the chilled custard in the center of the cake and spread it outwards toward the edges of the cake. Don’t spread it all the way. Leave about half an inch around the edge of the cake plain. This leaves room for the custard to spread out more when the top cake layer is added.

Place the second cake layer on top of the custard and very gently press down to secure it on the custard.

Stir the glaze, it should be thick but still pourable. If it is too thick to pour, reheat it five seconds at a time, stirring after each time, until it is pourable.

Pour the glaze on the center of the top cake layer and use an offset spatula or large spoon to spread it outwards to the edges of the cake, allowing it to drip down the edges in places. Don’t spread it too thin, the cake shouldn’t be visible through the glaze and the glaze should look smooth and shiny.

Place the cake in the fridge for 30 minutes to set the glaze.