Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened to room temperature
  • 4 oz Full-Fat Cream Cheese, softened to room temperature
  • 1 cup Granulated Erythritol/Monk Fruit Blend (or Allulose)
  • 4 large Eggs, room temperature
  • 2 tsp Vanilla Extract
  • 1 ½ cups finely ground Almond Flour
  • ½ cup Coconut Flour
  • 1 ½ tsp Baking Powder
  • ½ tsp Kosher Salt
  • ¼ cup Heavy Cream (35% Fat)
  • 1 tbsp Lemon Zest (optional, zest of 1 large lemon)
  • FOR OPTIONAL GLAZE:
  • ½ cup Powdered Erythritol/Monk Fruit Blend
  • 2-3 tbsp Heavy Cream or Water

Instructions:

  1. Preheat oven to 325°F (160°C). Grease a standard 9 x 5-inch loaf pan, then line it with a parchment paper sling for easy removal.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Ensure the mixture is lump-free. Set aside.
  3. Using a stand mixer fitted with the paddle attachment (or a hand mixer), beat the softened butter, cream cheese, and granulated sweetener on medium-high speed for 3-4 minutes. Scrape down the sides and continue beating until the mixture is very light, fluffy, and noticeably paler.
  4. Add the room-temperature eggs, one at a time, mixing well for 30 seconds after each addition. Once combined, mix in the vanilla extract and lemon zest (if using).
  5. Reduce the mixer speed to low. Gradually add the dry ingredient mixture in three stages, alternating with two additions of heavy cream. Begin and end with the dry mixture. Mix only until the ingredients are just combined.
  6. Stop the mixer and use a rubber spatula to gently scrape the bottom and sides, ensuring there are no streaks of dry flour. Be careful not to overmix.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  8. Bake for 60 to 70 minutes at 325°F (160°C). If the top begins to brown too quickly after 40 minutes, loosely tent the pan with aluminum foil. The cake is done when a thin skewer inserted into the center comes out clean or with just a few moist crumbs attached.
  9. Remove the cake from the oven and let it cool in the pan for 15 minutes. Use the parchment sling to lift the cake onto a wire rack to cool completely before slicing or glazing.
  10. For the optional glaze: Whisk the powdered sweetener and heavy cream (or water) until smooth. Adjust liquid slowly until a thick but pourable consistency is achieved. Drizzle generously over the completely cooled cake, then slice and serve.