4 oz full-fat cream cheese
1/4 cup melted butter or ghee (2 fl oz)
1/4 cup heavy cream (2 fl oz)
2 tsp vanilla extract
1 tsp almond extract
1 1/2 cups almond flour
1/2 cup granulated erythritol, or xylitol to taste
pinch of sea salt
Note: Instead of vanilla and almond extract, you can use freshly grated lemon zest and lemon juice or cinnamon.
Preheat oven to 175 °C/ 350 °F and line a loaf pan with parchment paper.
Place the eggs, cream cheese, butter, cream, vanilla, and almond extract in a large mixing bowl and beat using a hand mixer until smooth. Add in the remaining dry ingredients and beat once more until incorporated.
Transfer the batter to the prepared loaf pan and bake 30-40 minutes until a toothpick inserted into the middle comes out clean.
(Can be eaten straight from the freezer.)
