Preheat the oven to 350°F (175°C).

Grease your 9-inch round cake pans and line the bottoms with parchment paper.

In a mixing bowl, whisk together the almond flour, cocoa powder, erythritol, baking powder, baking soda, and salt.

In another bowl, whisk the eggs, melted butter, vanilla extract, and almond milk until smooth.

Pour the wet ingredients into the dry ingredients and mix until combined.

Divide the batter evenly between the prepared cake pans.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cakes from the oven and cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.