4 ounces (113.4 g) Cream Cheese, at room temperature
4 tablespoons (4 tablespoons) softened butter
1/2 cup (45.5 g) Swerve , or Truvia
1 Teaspoon (1 Teaspoon) Almond Extract
4 (4 ) Eggs
1/4 cup (57.5 g) sour cream
2 cups (224 g) Superfine Almond Flour
2 teaspoons (2 teaspoons) Baking Powder
Instructions
Preheat oven to 350 degrees. Grease a 6-cup bundt pan and set aside. In a large stand-up mixer bowl using the paddle attachment on the mixer, beat together the butter, cream cheese, and Swerve until light and fluffy and well incorporated.
Add the almond extract and mix well.
Add the eggs and sour cream and mix well.
Add all the dry ingredients until well combined. Beat the mixture until it is light and fluffy.
Pour the batter into the greased bundt pan. Bake for 40 minutes until a toothpick inserted to the bottom of it comes clean.
For an easy sweet tooth fix, cut up slices and freeze individual slices
You MUST use almond flour for this recipe
Beat the batter well!
Use a Six cup bundt pan, not the large 10-12 cup pan
