For the Keto Chiffon:

1. Preheat the oven to 325 degrees F.  Line a 9" springform pan with parchment paper.  Do NOT grease the pan.  
2. In a large bowl, combine the almond flour, whey, baking powder, salt and 1/4 cup of sweetener. Whisk to incorporate the ingredients.  Add in one whole egg and two egg yolks, placing the egg whites in a small bowl.  Add the oil, water, and vanilla.  Mix until all the ingredients are combined.  Set the bowl to the side.
3. Beat the egg whites and cream of tartar for 30-60 seconds or until frothy.  Sprinkle the remaining 1/4 cup of allulose over the egg whites.  Beat on high for 2 minutes or until stiff and glossy peaks form.
4. Place 1/3 of the egg white mixture into the almond flour mixture and whisk until incorporated.  Next, take the remaining 2/3rds of the egg whites and carefully fold, using a rubber spatula, the egg whites into the almond mixture until no white streaks remain.
5. Spread the mixture into the baking dish and place in the oven.  Bake for 28-32 minutes or until a toothpick comes out clean.
6. Remove the cake from the oven and allow it to cool on a cooling rack.
7. Once the cake is cool, run a thin spatula around the edges to separate the cake from the cake pan.  Remove the cake from the cake pan and allow to fully cool or wrap it in clingwrap and store it in the freezer until ready to use.

Prepare the Ice Cream

1. In a small bowl, add 3 tbsp of heavy cream.  Heat in the microwave for 15 seconds.  Remove and stir in the coffee.  Once coffee has fully dissolved, place the mixture in the fridge to cool.  Do not start the remaining steps until this mixture has cooled.
2. In a medium-size mixing bowl, beat the room temperature cream cheese with the allulose, vanilla, salt and baking soda until fully incorporated.  Beat in the cooled coffee mixture until combined.
3. Add 1 1/2 cup of heavy cream to a large, cold mixing bowl.  Beat on high until soft peaks form.
4. Fold the coffee cream cheese mixture into the heavy cream mixture.

Assemble the Keto Ice Cream Cake:

1. Place a piece of parchment paper on the bottom of the 9-inch spring from pan.  Wrap a 4 inch piece of parchment paper, standing upright, along the perimeter of the pan (you can tape the ends together with masking tape and spray the sides with cooking spray to help the parchment paper adhere to the springform pan.
2. Place the cooled cake into the pan.  Spread 2/3 cups of the chocolate sauce over the cake.  Spread the ice cream over the fudge layer.  Add dollops of any remaining chocolate and using a toothpick, swirl the chocolate mixture throughout the coffee ice cream. 
3. Place the entire pan in the freezer for 8 hours or preferably overnight.
4. To serve, remove the sides of the pan and carefully peal off the parchment paper.  Cut into 8-12 pieces.  Allow the cake to rest for 5 minutes before serving.