Step 1

Preheat oven to 350 degrees F. Line a 13x9 baking dish with parchment paper, or spray with baking spray. Set aside.

Step 2

Separate the egg yolks from the egg whites. In a large mixing bowl, beat egg whites until stiff peaks form. Set aside.

Step 3

With the egg yolks, add them to a bowl with granulated moink fruit and vanilla extract. Use a whisk and combine completely. Add in melted butter, baking powder, juice and zest from 1 lemon (see notes below). Mix until fully combined.

Step 4

Add almond flour and coconut flour to the batter, whisking until combined. Fold in fresh blueberries and stiff egg whites gently until mixed. Pour batter into prepared baking dish.

Step 5

Bake for 28-32 minutes, until lightly browned. Remove from oven and cool completely before adding frosting.

Step 6

For the frosting, beat cream cheese and butter for 2-3 minutes, scraping down the sides of the bowl as needed. Add in monk fruit sweetener, lemon juice and zest from one lemon, and beat until combined.

Step 7

Spread frosting (or pipe frosting) onto cooled cake. Top with fresh blueberries if desired. Refrigerate cake for one hour to allow frosting to set completely.