Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup Erythritol/Monk Fruit Blend (granulated)
  • 4 Large Eggs (room temperature)
  • 1 Tbsp Vanilla Extract
  • 1 ½ cups Almond Flour (super fine, blanched)
  • ¼ cup Coconut Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine Sea Salt
  • ¼ cup Heavy Cream (or Sour Cream), room temp
  • 1 tsp Lemon Zest (optional)
  • For Glaze:
  • ½ cup Powdered Sweetener (e.g., Swerve/Erythritol), sifted
  • 2-3 Tbsp Heavy Cream or Lemon Juice

Instructions:

  1. Preheat oven to a gentle 325°F (160°C). Grease the 9x5 inch loaf pan generously and line it with parchment paper, leaving an overhang for easy removal.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
  3. Place the softened butter and granulated sweetener in the bowl of a stand mixer. Beat on medium-high speed for 5–7 minutes, pausing to scrape the sides, until the mixture is visibly pale, light, and fluffy.
  4. Add the eggs one at a time, mixing well after each addition until just incorporated. Scrape the bowl. Beat in the vanilla extract and lemon zest.
  5. Reduce the mixer speed to low. Add one-third of the dry ingredient mixture, mix until just combined, then add half of the heavy cream. Repeat the process, ending with the remaining dry ingredients.
  6. Mix only until no streaks of flour remain; do not overmix. Use a rubber spatula to give the batter one final gentle fold by hand.
  7. Scrape the batter into the prepared loaf pan and smooth the top.
  8. Bake for 60–65 minutes in the center of the preheated oven. If the top browns too quickly, loosely tent the pan with aluminium foil.
  9. Check for doneness by inserting a clean skewer into the center; it should come out clean (or the internal temperature should read 205°F/96°C).
  10. Let the cake cool in the pan for 15 minutes before using the parchment overhang to gently lift it out and transfer it to a wire cooling rack.
  11. Allow the cake to cool completely (at least 45 minutes) before slicing to prevent crumbling.
  12. (Optional Glaze) Whisk the sifted powdered sweetener with 2 tablespoons of heavy cream or lemon juice until smooth. Add more liquid sparingly until desired pouring consistency is reached. Drizzle generously over the cooled cake.