Yield: 12 servings
Serving size: 1 slice

Ingredients

• 2 cups almond flour
• ¼ cup unflavored whey protein powder
• 2 teaspoons baking powder
• ¾ cup Monksweet or equivalent sweetener
• ½ cup (1 stick) butter, softened
• 3 oz cream cheese, softened
• ¾ cup sour cream 
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup strawberries, chopped
• ¼ cup blueberries, chopped

Instructions

1. Preheat oven to 350 degrees Fahrenheit.  
2. Generously butter a 9-inch bundt pan or loaf pan and set aside.
3. In a large bowl, whisk together the almond flour, whey protein powder, and baking powder, and set aside.
4. In a medium size bowl, use electric/hand mixer to blend together the sweetener and butter until smooth. Next, blend in cream cheese, sour cream, eggs, and vanilla extract, and beat until smooth.
5. Fold in the blueberries and add the wet batter mixture to the large bowl of dry ingredients. Use a spatula to stir and blend all together.
6. Pour the batter into the bundt or loaf pan and bake for 45 to 50 minutes or until firm to touch and lightly golden in color. 
7. Allow to cool completely in the refrigerator until ready to serve.
8. Before serving, gently loosen the sides with a thin rubber spatula and then carefully flip onto a serving platter.
9. Refrigerate up to one week or freeze.

Optional: Serve with Homemade Sugar-Free Whipped Topping (see below recipe)

Homemade Sugar-Free Whipped Topping

Directions: Using an electric/hand mixer on a high setting, beat together the following in a medium size bowl for 2 to 3 minutes or until it reaches a billowy and smooth texture.

• 1 cup (½ pint) cold heavy whipping cream
• 1 Tbsp Monksweet or equivalent sweetener
• ½ teaspoon vanilla extract