Ingredients:

  • 1 cup Unsalted Butter, softened
  • 4 oz Full-Fat Cream Cheese, softened
  • 1 cup Powdered Keto Sweetener (Erythritol/Monk Fruit blend)
  • 4 Large Eggs, room temperature
  • 2 tsp high quality Vanilla Extract
  • 1/2 tsp Almond Extract (optional)
  • 1 3/4 cups Superfine Almond Flour
  • 1/4 cup Coconut Flour
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Xanthan Gum
  • 1/4 tsp Fine Sea Salt

Instructions:

  1. Preheat the oven to 325°F (160°C). Grease a 9x5 inch loaf pan thoroughly and line it with a parchment paper sling.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt. Set this dry mixture aside.
  3. Using a stand mixer (paddle attachment) on medium-high speed, beat the softened butter, cream cheese, and powdered sweetener for 5 to 7 minutes until the mixture is very pale, fluffy, and significantly increased in volume. Scrape down the bowl periodically.
  4. Reduce the mixer speed to medium-low. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and almond extracts.
  5. Turn the mixer speed to the lowest setting. Gradually add the dry ingredient mixture to the wet ingredients. Mix only until the flour is just incorporated and no dry streaks remain (about 30 seconds). Avoid overmixing.
  6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula.
  7. Bake for 55 to 65 minutes, or until the top is golden brown and a wooden skewer inserted into the centre comes out clean (internal temperature should be 200°F/93°C).
  8. Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment sling to lift the cake out, and transfer it to a wire rack to cool completely (up to 2 hours). Do not slice until fully cooled to prevent crumbling.