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!