Preheat oven to 350 F and grease an 8" cake pan.

In a small bowl, whisk together the coconut flour, cocoa powder, cream of tartar, baking soda, sea salt and gelatin.

In a large bowl, add the eggs and erythritol. Using a hand mixer, beat on high speed for 1 minute to golden yellow. Add the butter, vanilla and coconut milk and blend to combine.

Pour the dry ingredients into the wet ingredients and mix on high speed for 2 m inutes to fully combine.

Scrape into prepared panand transfer to preheated oven.

Bake for 30-35 minutes, or just until sides pull away and a toothpick inserted into the middle comes out with a few crumbs clinging.

Let cool on a wire rack for 30 minutes, then remove from pan and let fully cool on wire rack.