Preheat oven to 350° Fahrenheit and grease a 8”x8” glass baking dish.
In a food processor, combine the almond flour and 2 tablespoons of coconut oil.
Process until a smooth butter forms.
Transfer to a small saucepan and add the additional 3 tablespoons coconut oil, cocoa powder, and erythritol or sugar.
Heat and stir over medium-low heat just until melted and mixed.
Transfer to a mixing bowl.
Add the instant coffee, egg, egg yolk, coconut milk, xanthan, salt, and baking soda; mix well.
Transfer to prepared baking dish and sprinkle with 2 tablespoons erythritol or sugar and cacao nibs.
Bake for 20-25 minutes and cool.