Lemon Blackberry Cake

INGREDIENTS

Batter-

1 1/2 cups

THM Baking Blend

1 cup

fine almond flour

2 tsp

baking powder

1/2 tsp

mineral salt

1 8 ounce package

of cream cheese

1/2 cup

room temp unsalted butter (if you only have salted just leave the salt out)

3/4 cup

THM Gentle Sweet (or 1 cup of Swerve or Xylitol or 1/2 cup of Truvia or Pyure or 1/3 cup of THM Super Sweet)

Zest of two medium lemons

Juice of two medium lemons

2 tsp

vanilla extract

1/2 cup

unsweetened cashew milk or almond milk or coconut milk

room temperature eggs

Topping-

1/2 cup

heavy whipping cream

Zest and juice of 1/2 a lemon.

1/4 cup

THM Gentle Sweet (or 1/3 cup of Swerve or Xylitol or 3 tbsps. Truvia or Pyure or 1 tbsp. THM Super Sweet)

Berry Topping-

1 1/4 cups

blackberries washed (reserve 1/4 a cup for cake decoration)

1/4 cup

water

or 3 tbsp. of THM Gentle Sweet

2 tbsp

lemon juice