Low Carb Bundt Cake with Lemon Glaze

INGREDIENTS

2 cups

almond flour

3/4 cup

Bob's Red Mill Coconut Flour

2/3 cup

Sukrin 1 ((or Swerve granulated))

2 tsp

baking powder

1/2 tsp

baking soda

1/2 tsp

xanthan gum, (improves texture)

1/2 tsp

salt

1 stick

/113 g) butter, (melted)

package (8 oz/ 227 g) cream cheese

large eggs

3/4 cup

buttermilk ((or almond milk or light coconut milk from can))

2 tbsp

lemon juice and zest from the lemons

1 tbsp

vanilla extract

1 tsp

lemon extract, (or 1/2 t lemon & 1/2 t orange)

1 tsp

stevia glycerite

3 tbsp

fresh lemon juice

1/2 cup

Sukrin Icing Sugar ((or Swerve Confectioners))

1/4 cup

sliced almonds