Preheat oven to 325 degrees. Spray a 9-inch spring form pan with cooking spray, lie the bottom with a piece of parchment, and spray the parchment. Combine the butter and chocolate chips in a microwave-safe bowl. Heat on high for 90-120 seconds or until the butter is melted and the chocolate mostly melted. Stir until smooth and shiny. Stir in 2 teaspoons vanilla and set aside.
Using a stand mixer fitted with the whisk attachment, beat the egg whites on low until foamy. Gradually add ½ cup Swerve Confectioners. Turn the mixer to high and beat until stiff peaks form, about 4 minutes. Transfer the egg whites to another bowl.
Using the same mixing bowl the egg whites were beaten in, combine the yolks and Swerve Brown, beat until thick, about 3 minutes, scaping down the sides of the bowl as needed. Add the chocolate mixture and beat for about 15 seconds or until incorporated. Add the almond flour, cocoa, and salt and beat for about 30 seconds or until incorporated. Add 1/3 of the egg whites and beat on medium speed until no streaks appear.
Using a spatula, mix by hand, making sure to scrape the sides and bottom of the bowl, until everything is fully incorporated. Add the remaining egg whites and fold in gently until no streaks appear. Transfer the mixture to the prepared pan and bake for 45 minutes or until set around the edges and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove from pan, peel off the parchment, and let cool on a wire rack.
Combine the clementines with 2 tablespoons Swerve Confectioners, the basil, and pepper. Set aside.
Clean the mixing bowl and beat the cream with 2 tablespoons Swerve Confectioners and 2 teaspoons vanilla.
To serve, spread the cream on top of the cake and top with the clementines.