Servings: 12

2 cups almond flour (I use this kind) 2 cups almond flour (I use this kind)
1/2 cup butter ½ cup butter
1 cup erythritol (I used this) 1 cup erythritol (I used this)
2 tsp baking powder 2 tsp baking powder
1 tsp vanilla extract 1 tsp vanilla extract
1 cup sour cream 1 cup sour cream
2 ounces cream cheese 2 ounces cream cheese
4 large eggs 4 large eggs

Preheat oven to 350 degrees Fahrenheit
Generously butter a 9 inch bundt pan, set aside
Combine almond flour and baking powder in a large bowl, set aside
Cut butter into several small squares and put in separate bowl, add cream cheese
Microwave butter and cream cheese for 30 seconds. Be careful to not burn cream cheese. Stir these wet ingredients together until well combined.
Add erythritol, vanilla extract, and sour cream to butter and cream cheese mixture. Stir well.
Pour wet ingredients into large bowl of almond flour and baking powder. Stir well.
Add eggs to batter. Stir well.
Pour batter into buttered bundt pan, place in oven and bake for 50 minutes or until a toothpick placed in the cake comes out clean.
For best results, let cake cool completely for at least 2 hours, preferably overnight. If you remove it too soon, it may crumble a bit.