Ingredients:

  • 2.5 cups (280g) super-fine almond flour
  • 2 tbsp (15g) coconut flour
  • 0.75 cup (144g) granulated erythritol
  • 0.75 cup (170g) unsalted butter, softened
  • 4 oz (113g) full-fat cream cheese, softened
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1.5 tsp baking powder
  • 0.25 tsp sea salt
  • 0.5 cup (60g) powdered sweetener
  • 1.5 tbsp heavy cream
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 325°F (163°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and sea salt until well combined and clump-free.
  3. In a large mixing bowl, cream the softened butter, softened cream cheese, and granulated sweetener on high speed for 3–5 minutes until the mixture is pale and fluffy.
  4. Lower the mixer speed and add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Gently fold the dry ingredients into the wet mixture using a spatula just until no flour streaks remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and smooth the top. Bake for 45–50 minutes until the top is golden and a skewer inserted into the center comes out clean.
  7. Prepare the glaze by whisking powdered sweetener, heavy cream, and lemon juice. Drizzle over the cooled cake.