Preheat the oven to 350℉ and set a rack to the center. Grease 8 mini-Bundt pans or 6 muffin cups and place them on a rimmed baking tray

In a medium mixing bowl, whisk together the almond flour, Keto Chow, coconut flour, baking powder, baking soda, salt, cinnamon, allspice, and nutmeg.

In a separate bowl, beat the egg, then add the brown erythritol and sour cream and mix well. Add the root beer to the mixture and stir well.

Combine wet and dry ingredients and stir until there are no lumps remaining. The batter will be thick.

Divide the batter evenly among the prepared Bundt pans and smooth into place. Tap the pans lightly on the counter to release any air bubbles.

Slide the tray with the filled Bundt pans into the preheated oven and bake for approximately 25 minutes, or until the cakes are browning around the edges, bounce back when lightly touched, and a cake tester comes out clean when inserted into the center of a cake.

Transfer the Bundt pans to a cooling rack. When they are cool enough to handle, invert them.

Let cool completely and then release the cakes by gently pulling them away from the sides of the pans.

To make the glaze, mix the powdered erythritol and the root beer together in a small bowl.

Add one Tbsp. of heavy cream and stir. If glaze is too thick to pour over the cakes, add the second Tbsp. of heavy cream.

Drizzle the glaze over the tops of the cooled cakes, letting it drip down the sides.

Let the cakes sit undisturbed for approximately 30 minutes for the glaze to set before serving.

Store in an airtight container in the refrigerator for up to three days or in the freezer for up to three months.