Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 4 oz Full-Fat Cream Cheese, softened
  • 1 cup Powdered Erythritol/Monk Fruit Sweetener Blend
  • 2 tsp Vanilla Extract
  • 4 Large Eggs, room temperature
  • 2 cups Super-Fine Almond Flour
  • 1/4 cup Coconut Flour
  • 1 Tbsp Baking Powder
  • 1/2 tsp Fine Sea Salt
  • 1/2 cup Powdered Erythritol Sweetener (Optional Glaze)
  • 2-3 Tbsp Fresh Lemon Juice (Optional Glaze)

Instructions:

  1. Preheat oven to 325°F (160°C). Grease and line a standard 9x5 inch loaf pan with parchment paper, allowing some overhang for easy removal.
  2. In a separate medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Set aside.
  3. In the bowl of your stand mixer, beat the softened butter, cream cheese, and powdered sweetener on medium-high speed. Continue mixing for 4–5 minutes until the mixture is visibly pale, light, and fluffy. This step is crucial for texture.
  4. Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl before adding the next. Stir in the vanilla extract.
  5. Add the whisked dry ingredients to the wet mixture. Mix on the lowest speed for just 30–45 seconds, or until just combined. Stop immediately once no streaks of dry flour remain to avoid overmixing.
  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 60–70 minutes at 325°F (160°C). The top should be deeply golden. Check for doneness by inserting a long skewer or toothpick into the centre; it should come out clean. If the cake begins to brown too quickly after 40 minutes, loosely tent the top with aluminium foil.
  8. Once baked, remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment overhang to lift the cake onto a wire rack. Let it cool completely before slicing or glazing (at least 90 minutes).
  9. For the optional glaze: Whisk the powdered sweetener and lemon juice together until smooth. Drizzle the glaze evenly over the cooled cake. Allow the glaze to set for 15–20 minutes before serving.