Servings: 10

2 cup Almond Flour (200g: I always measure by weight.) 2 cup Almond Flour (200g: I always measure by weight.)
1 tbsp (or 2 tbsp) Coconut Flour (See the Recipe Notes below) 1 tbsp (or 2 tbsp) Coconut Flour (See the Recipe Notes below)
2 tsp Alminum-Free Baking Powder 2 tsp Alminum-Free Baking Powder
2 tbsp Cinnamon 2 tbsp Cinnamon
2 tbsp Stevia Powder (or 200 g (1 cup) Other Sweetener of Choice) 2 tbsp Stevia Powder (or 200 g (1 cup) Other Sweetener of Choice)
5 Large Eggs 5 Large Eggs
3 tbsp Melted Coconut Oil (or Butter) 3 tbsp Melted Coconut Oil (or Butter)
3 tbsp Water 3 tbsp Water

Cake
Preheat the oven to 170 C / 325 F.
In a large bowl, combine all the dry ingredients and mix well. (I use this stevia powder.)
In a separate bowl, mix well all the wet ingredients until whitish.
Add the egg mixture to the dry mixture and stir with a spatula.
Pour the batter into a (greased) 10 inch bundt pan. (I used a silicone pan in the video.)
Bake for 30 to 40 minutes.
Let cool on a wire rack.
Cream Cheese Frosting
Cream together the cream cheese, coconut oil, heavy cream and stevia.
Transfer the mixture to a saucepan and heat it over low heat for 20 to 30 seconds. Remove from heat. (* You can skip this process and spread the frosting with a knife or spatula. I heat the mixture because I want to drizzle the frosting over the sides.)
Add the vanilla to the saucepan and mix well.
Pour the frosting over the cooled cinnamon cake.
Sprinkle the chopped nuts.
Chill until the frosting is set or serve immediately. (* Preferably chill the cake overnight. It gets moister the next day.)