Instructions
Preheat oven to 175°C (350°F). Grease a small loaf cake tin and line it with baking paper.
For the cream cheese filling:
Beat the cream cheese, erythritol, egg yolks and vanilla with a mixer until smooth. Set aside.
For the cake batter:
Mix the almond flour, coconut flour, baking powder and salt in a bowl.
In a separate bowl, beat the eggs, melted butter, erythritol, yogurt (or sour cream), lemon juice, lemon zest and vanilla.
Add the dry ingredients and mix with a spatula until a homogeneous batter is formed.
Pour into the tin:
Pour half of the cake batter into the tin.
Spread the cream cheese mixture on top.
Pour the remaining cake batter on top and smooth it out.
Bake:
Bake for 45–55 minutes. A toothpick inserted into the middle should come out clean.
Remove from the tin after it has cooled to room temperature.
Optional glaze:
Mix powdered erythritol and lemon juice, drizzle over cooled cake.
