Servings: 16

Ingredients Ingredients
Dry Ingredients Dry Ingredients
2 cups (190 g) almond flour 2 cups (190 g) almond flour
3/4 cup (75 g) Bob's Red Mill Coconut Flour ¾ cup (75 g) Bob's Red Mill Coconut Flour
2/3 cup (145 g) Sukrin 1 (or Swerve granulated) ⅔ cup (145 g) Sukrin 1 (or Swerve granulated)
2 teaspoons baking powder 2 teaspoons baking powder
1/2 teaspoon baking soda ½ teaspoon baking soda
1/2 teaspoon xanthan gum, improves texture ½ teaspoon xanthan gum, improves texture
1/2 teaspoon salt ½ teaspoon salt
Wet Ingredients Wet Ingredients
1 stick (4 oz /113 g) butter, melted 1 stick (4 oz /113 g) butter, melted
1 package (8 oz/ 227 g) cream cheese 1 package (8 oz/ 227 g) cream cheese
6 large eggs 6 large eggs
3/4 cup (177 ml) buttermilk (or almond milk or light coconut milk from can) ¾ cup (177 ml) buttermilk (or almond milk or light coconut milk from can)
2 tablespoons lemon juice and zest from the lemons 2 tablespoons lemon juice and zest from the lemons
1 tablespoon (15 ml) vanilla extract 1 tablespoon (15 ml) vanilla extract
1 teaspoon (5 ml) lemon extract, or 1/2 t lemon & 1/2 t orange 1 teaspoon (5 ml) lemon extract, or ½ t lemon & ½ t orange
1 teaspoon (5 ml) stevia glycerite 1 teaspoon (5 ml) stevia glycerite
Lemon Glaze Lemon Glaze
3 tablespoons fresh lemon juice 3 tablespoons fresh lemon juice
1/2 cup Sukrin Icing Sugar (or Swerve Confectioners) ½ cup Sukrin Icing Sugar (or Swerve Confectioners)
Optional Optional
1/4 cup sliced almonds ¼ cup sliced almonds

Instructions
Preparation: Preheat oven to 350 and position rack to the lower third of the oven. Grease a bundt pan with 2 tablespoons of very soft butter. Melt the 4 oz of butter and soften the cream cheese. Gather the ingredients.
Dry Ingredients: Measure all of the dry ingredients into a medium bowl and whisk together to combine and break up any lumps.
Wet Ingredients: Put the soft cream cheese (mine was gushy) in a large bowl and beat until smooth with a hand mixer. Add 1 egg and beat until incorporated. Add 1 more and beat until incorporated. Add two at a time beating until incorporated. Add the buttermilk, extracts, stevia glycerite and beat. Add the melted butter and beat one more time, scraping down the bowl.
Combine: Add half of the dry ingredients and mix to combine. Add the rest of the dry ingredients and combine. The batter will be really thick so spoon it into the prepared pan. Lift the pan off of the counter a few inches and let it fall back onto the counter 2 to 3 times to knock out the large air bubbles. Smooth the top with a small offset spatula to make sure the batter is even - it will rise but not really spread.
Bake: Bake for about 45 minutes or until a toothpick inserted in the middle comes out clean. The bundt cake should feel springy when pressed with a finger and may even sound a little moist. Put a clean towel over the top and let it cool for 10 minutes and then turn out onto a cooling rack. Cool completely.
Glaze: Mix the lemon juice and powdered sweetener. Add more sweetener to taste. Drizzle the glaze over the top, encouraging it to drip down the sides. Sprinkle with almonds if using.