Servings: 16

CAKE: subheading: CAKE:
1 cup butter softened 1 cup butter softened
8 ounces cream cheese 8 ounces cream cheese
1 cup low carb sweetener or Sukrin:1 (I used 3/4 cup) 1 cup low carb sweetener or Sukrin:1 (I used ¾ cup)
1/2 teaspoon stevia concentrated powder or another 1/2 cup Swerve or Sukrin:1 ½ teaspoon stevia concentrated powder or another ½ cup Swerve or Sukrin:1
10 eggs 10 eggs
2 teaspoons lemon extract 2 teaspoons lemon extract
2 teaspoons vanilla extract 2 teaspoons vanilla extract
2 1/4 cups almond flour 2 ¼ cups almond flour
1/2 cup coconut flour ½ cup coconut flour
2 teaspoons baking powder 2 teaspoons baking powder
2 cups blueberries 2 cups blueberries
2 tablespoons coconut flour 2 tablespoons coconut flour
GLAZE: subheading: GLAZE:
1/2 cup powdered low carb sweetener or Sukrin Melis ½ cup powdered low carb sweetener or Sukrin Melis
2-3 tablespoons lemon juice 2 to 3 tablespoons lemon juice

Cream together the butter, cream cheese, and sweetener.
Blend in the eggs and then the extracts.
In separate bowl, combine the almond flour, coconut flour, and baking powder.
Slowly stir in the flour mix into the egg mixture.
Coat blueberries in coconut flour, then stir into batter.
Pour batter into a greased tube or bundt pan (I used an ungreased silicone pan).
Bake at 325°F for 1 hour 15 min to 1 hour 25 min or until toothpick inserted near center comes out clean.
Cool on rack.
For glaze, stir lemon juice into powdered sweetener to desired consistency. Drizzle over cooled cake