Ingredients:

  • 200 g superfine almond flour
  • 30 g coconut flour
  • 150 g powdered monk fruit sweetener
  • 6 g baking powder
  • 1.5 g salt
  • 113 g unsalted butter, softened
  • 115 g cream cheese, softened
  • 3 large eggs, room temperature
  • 5 ml vanilla extract

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease a 9x5 inch loaf pan and line it with parchment paper, leaving an overhang on the sides.
  2. Sieve 200 g almond flour and 30 g coconut flour into a bowl to remove clumps.
  3. In a large bowl, beat 113 g softened butter and 115 g softened cream cheese together until the mixture is pale and fluffy.
  4. Gradually add 150 g powdered monk fruit sweetener to the butter mixture, beating on medium-high until light and aerated.
  5. Add 3 room temperature eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in 5 ml vanilla extract.
  6. Fold in the sieved almond and coconut flour mixture, 6 g baking powder, and 1.5 g salt slowly until just combined; do not overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean and the top is a deep golden brown.
  9. Let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.