Step 1

Preheat your oven to 350°F (177°C) and line a 9x5 inch loaf pan with parchment paper.

Step 2

In a large bowl, combine the almond and coconut flour with the baking powder and mix until combined.

Step 3

In a separate bowl, combine the cream cheese, butter, and Granular Swerve with a hand mixer. Add your eggs one at a time while mixing until everything is combined.

Step 4

Then add the lemon juice, flour mixture, and lemon zest and mix on the lowest setting to combine.

Step 5

Pour the batter into your loaf pan and bake for 45-60 minutes or until the center is firm and the edges are golden brown.

Step 6

Check the cake at about the 30-minute mark, and again at 40 minutes. If the top of the cake is becoming too brown, cover it with tin foil.

Step 7

Let the cake cool for 10 minutes in the pan. Then lift the parchment paper to remove the cake from the pan and transfer the cake to a wire rack to finish cooling.

Step 8

While your cake is cooling, prepare the glaze icing. Mix the Confectioners Swerve, cream cheese, and lemon juice in a bowl.

Step 9

Spread the glaze evenly on top of the cooled cake and let it drip down the sides.

Step 10

Enjoy!