Cake: Preheat oven to 350 degrees F. In a bowl blend together, almond flour, THM Baking Blend , Gentle Sweet, red beet powder, cocoa, xanthan gum , baking powder, baking powder, and salt together. Set aside. Blend together butter, eggs yolks, vanilla, red beets, kefir, and red food coloring until smooth. Stir wet and dry ingredients together. Beat egg whites and vinegar. Fold into cake batter. Line two 8-inch cake pans with Parchment Paper. Divide the dough between the 2 pans. Bake for 20 minutes or until toothpick inserted in the center comes out clean. Cheesecake: In mixer bowl beat cream cheese and Gentle Sweet until smooth. Add vanilla, coconut flour, and salt. Mix. Separate eggs. Add eggs yolks and sour cream. Mix well. Add cream and mix again. Whip egg whites until semi-stiff. Fold into cheesecake. Pour into a 2 Parchment Paper lined 8-inch baking pan. Place a pan of boiling water on the bottom oven rack. Place the cheesecake on the rack directly above the water pan. Bake for 30-35 minutes or until center is still jiggly. It will set as it cools. Cool completely. Frosting: Soften cream cheese in microwave for 30 seconds. Whip cream cheese, butter, erythritol, and Stevia together until smooth. Add cream. Whip until it is fluffy and thickened. Soften gelatin in cold water for 5 minutes. Heat in the microwave for 20-30 seconds or until syrupy. Slowly drizzle in the liquid gelatin while whipping the cream cheese mixture a bit more.