Set out 4oz of cream cheese and 1 stick (1/2 cup) of salted butter in the counter in the morning. When it has softened to room temp, you can begin! (This step is NOT optional!) also, set your eggs(5) out at the same time.
In a large bowl, cream together:
1/2 cup salted Butter
4 oz cream cheese
3/4 cup Swerve
Set aside

In another bowl, wish your 5 eggs and 1.5 tsp lemon extract and 1 tsp vanilla extract. Combine with butter/cheese/Swerve mixture. Set aside.

In another (clean and dry) large bowl, sift together the dry ingredients.
1 cup plus 2 Tbls fine, blanched almond flour, 1/4 cup coconut flour, 1 tsp baking powder. Once they are sifted together (this is also not optional if you want it light and fluffy), now combine the wet and dry mixes until combined. Put your mix in the fridge for 1 hour. (You can skip this step if you are in a hurry. Just coat your blueberries(1 cup) in 1 tablespoon of coconut flour. This keeps the blueberries from sinking to the bottom and making a mess. Chilling the mixture and the blueberries has the same effect with less carbs/calories.) fold in the blue berries. Preheat oven at 350, and prep a bread pan with some spray crisco or your preferred grease. Pour batter into pan, top with a sprinkle of cinnamon and a sprinkle of Swerve. Bake for 70-75 minutes or untold a tooth pick comes out clean. Set it out and let it cool before trying to remove from the pan. Once cool, turn out into a platter. You can make a frosting or a glaze to top it or even some whipped cream! It is light, fluffy, and Devine.

pitbullmamaliz wrote: »

Jesus Mary and Joseph that looks amazing. What amount of blueberries? Also, do you think it would work as cupcakes if cooking time was adjusted downwards?

I used one cup of blue berries.
Yes! Just make sure you spray the cupcake liners too. Coconut flour is notoriously sticky! I would have to experiment with baking times, but yes it would be less time. Maybe the next time I make it, I'll do cupcakes.

If you use all of the techniques (like creaming the sweertner with the cheese and butter before adding the egg mixture, and always shifting your dry ingredients, the texture you will get is beyond amazing!!!

I'm going to enter all the ingredients into mfp and update with the macros as soon as I can. I have kids who keep me very busy.... please excuse me if this takes forever to do.

This is for the batter only and divided into 12 servings.