Sift almond flour and coconut flour into a medium bowl.
Place the rest of the dry ingredients, except for sweetener, in the bowl with the flours and stir to combine.
Place the butter and granulated sweetener into your mixing bowl and beat.
Add in peanut butter, almond milk, yogurt, and vanilla. Beat. You might need to scrape down the sides and mix again.
Add eggs, one at a time until they are all mixed in. Slowly pour in the dry mix and mix until the dry in incorporated. You should have a light in color and fluffy mixture.
Pour into your prepared pan. I sprayed my bundt pan with non-stick spray. Bake at 350 degrees and check after 20 minutes. The texture when finished is firm but soft, at the same time. A little spongey might be the right word. Allow to cool.
Make the frosting. Beat together the the butter and cream cheese. Add the peanut butter and sweetener.
Beat together and add in vanilla and heavy cream. Beat well for a few minutes. The end result is light and fluffy. You might need to scrape the sides down.
Frost your cooled cake.
Cover your cake and store in the fridge.
