Servings: 10

⅔ cup unsalted butter ⅔ cup unsalted butter
1 large egg 1 large egg
1 mashed banana 1 mashed banana
8 Tbl applesauce 8 Tbl applesauce
½ cup whipping cream ½ cup whipping cream
2 tsp almond extract 2 tsp almond extract
¼ cup Gentle Sweet ¼ cup Gentle Sweet
1 cup almond flour 1 cup almond flour
¼ cup coconut flour ¼ cup coconut flour
2 tsp baking powder 2 tsp baking powder

Preheat oven to 350. Line bottom of springform pan with parchment paper and butter lightly.
Melt butter. Set aside and let it cool.
Beat eggs for 5 minutes until very light and fluffy. Add in cooled, melted butter, whipping cream, and almond extract. Beat again until thoroughly combined.
In a separate bowl, stir xylitol (or other sweetener), flours, and baking powder together. Add to wet ingredients and beat once more to combine.
Pour batter into prepared pan and bake for 30 to 35 minutes until knife comes out clean. Cool.

To keep your parchment paper from making lines on the side of your cake, fold the paper over the base of the springform and then add the sides to "seal" it in place.  To keep your parchment paper from making lines on the side of your cake, fold the paper over the base of the springform and then add the sides to "seal" it in place.
Run a knife around the cake after it has cooled to remove the springform easily.  Run a knife around the cake after it has cooled to remove the springform easily.
5 large eggs was orig recipe, replaced with (1 egg, 1 banana, 8 Tbl applesauce)  5 large eggs was orig recipe, replaced with (1 egg, 1 banana, 8 Tbl applesauce)
¼ cup Gentle Sweet, OR 1 ½ Tbsp Super Sweet  ¼ cup Gentle Sweet, OR 1 ½ Tbsp Super Sweet