Preheat oven to 325 degrees.

Liberally grease bundt pan with coconut oil.

In a large bowl, mix almond flour, coconut flour, monkfuit, collagen, baking powder and salt together well.

In a separate bowl, cream butter and cream cheese with a hand beater.

Add eggs, vanilla, and almond extract and continue mixing with hand beater.

Pour egg mixture into dry mixture and combine with beater.

Add almond milk if mixture needs it. It should be easy to spread but definitely not liquid form. The batter should be very thick.

Add batter evenly to bundt pan.

Bake for 60-65 minutes.

Let cool for 5 minutes and then lightly jiggle the bundt pan up and down to start loosening it.

Let cool for 5 more minutes and then invert the cake onto a cooking rack!

Once the cake is cooled enough, prepare glaze.

Combine all ingredients into a small bowl.

Whisk until well combined and thick.

The glaze will be thick. If you want it even thicker, let it sit for a few minutes and it will thicken up even more!

Drizzle one layer (1/2 the glaze) on the top of the cake and let fall down sides. Wait a few minutes for the glaze to thicken a bit and the repeat the process with the remaining glaze. This time the glaze layer will be much thicker and lay on top of the underneath coating.