Lemon Cream Cheese Bread

Ingredients
For the cake:

1½ cup almond flour

2 tbsp coconut flour

1½ tsp baking powder

¼ tsp salt

3 large eggs

⅓ cup butter (melted)

½ cup granulated erythritol (or monk fruit)

½ cup sour cream (or whole yogurt)

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

For the cream cheese filling:

115 g (4 oz) cream cheese (room temperature)

2 tbsp powdered erythritol

1 egg yolk

½ tsp vanilla extract

Optional lemon glaze:

¼ cup powdered erythritol

1 tbsp lemon juice