• Preheat oven to 325 degrees.
• Liberally grease bundt pan with coconut oil.
• In a large bowl, mix almond flour, coconut flour, monk fruit, golden monk fruit, collagen powder, baking powder and salt together well.
• In a separate bowl, cream butter and cream cheese together with a hand beater.
• Add eggs, rum, vanilla, and almond extract and continue mixing with hand beater.
• Pour butter mixture into dry mixture and continue beating with hand beater.
• The batter should be very thick. Add batter evenly to the bundt pan.
• Bake for 60 minutes.
• Let cool for 10 minutes and then lightly jiggle the bundt pan up and down to start loosening it.
• Let cool for 30 more minutes and then begin making the sauce.

Sauce

• Mix monk fruit, butter and rum together. Stir well until sweetener is dissolved.
• Poke holes into the bottom of the cake and pour 1/3 of the sauce onto the bottom of the cake. Let sit for about a minute. Not too long or the sauce will begin to thicken.
• Flip cake onto a serving plate and pour the rest of the sauce onto the top of the cake and let it run down the sides. Pour slowly to get some nice drips.