Preheat oven to 350 degrees. Grease a 7" or 9" cake pan and set aside.

In a large bowl or stand mixer, add the first 4 ingredients and mix to combine.

Add the eggs and vanilla and mix to combine.

With the speed on low, slowly add the melted buttter and mix until fully combined.

Add the batter to the prepared cake pan.

Bake on the center rack for 25 minutes. Use a toothpick to check the center for doneness. Bake longer if necessary. (If you're using a 7" cake pan, you will need to bake for at least 30 minutes.)

While the cake is baking, prepare the keto cool whip.

Rougly chop the ChocZero dark chocoalte squares. Add half to the cool whip and reserve the other half for decorating the cake.

Keep the frosting cold in the fridge until ready to use.

Let the cakes cool completly on a wire rack before frosting. Once cooled, cut the cake in half like a bun.

Create the middle layer of frosting by adding a large dollop of frosting to the top of the bottom cake layer.

Place the top layer of cake on top. Frost with the remaining frosting. Decorate top and sides of cake with remaining chocolate pieces.

Store uneaten cake in the refrigerator up to 1 week.