6 large eggs
3/4 cup monk fruit granules or coconut sugar
8 tablespoons unsalted butter or ghee, melted and cooled
3 tablespoons coconut milk or coconut cream
1 tablespoon lemon juice
1 tablespoon vanilla extract
4 1/2 cups blanched almond flour
2 tablespoons coconut flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup monk fruit chocolate or dark chocolate, melted
Preheat oven to 350ºF and adjust rack to middle position. Using butter or coconut oil, grease a bundt cake pan and set aside. Place eggs and monk fruit or coconut sugar in the bowl of a standing mixer or use a hand mixer. Mix on medium-high for 4-5 minutes, until fluffy and pale yellow. With mixer on medium, slowly add cooled butter/ghee, coconut milk, lemon juice and vanilla.
In a separate bowl, whisk together almond flour, coconut flour, baking powder, baking soda and sea salt. Pour egg mixture into flour mixture and fold until fully incorporated. Pour batter into the bundt pan and bake for 45-50 minutes until golden brown. Test with a toothpick to make sure it comes out clean. Cool for 10 minutes, then invert onto a serving platter. While cooling pace chocolate in a double broiler and on low/medium heat melt chocolate until fully melted. Drizzle over top of the cake and let it drip to the sides. Serve warm or at room temperature.