Almond Lemon Sandwich Cakes

1. Preheat your oven to 335F. 2. Put a sifter on top of a large mixing bowl. Add 1/4 Cup Honeyville Almond Flour, 1/4 Cup Coconut Flour, 1 tsp. Cinnamon, 1/4 tsp. Salt and 1/2 tsp. Baking Soda. 3. Sift the dry ingredients until everything is fine and powdery. 4. In a mixing bowl, crack 3 Large Eggs, then add 1/4 Cup Erythritol, 1 Tbsp. Lemon Juice, 1 Tbsp. Coconut Milk, 1/2 tsp. Vanilla Extract, 1/2 tsp. Almond Extract, 1/4 tsp. Liquid Stevia, and 1/4 tsp. Apple Cider Vinegar. 5. Microwave 1/4 Cup Butter for about 30 seconds. 6. Add butter to the wet ingredients and add food coloring. 7. Stir the ingredients well, making sure that the eggs are thoroughly broken. 8. Mix the wet ingredients into the dry ingredients using a hand mixer. Do this until you end with a fluffy looking batter. 9. Divide your batter between a muffin top pan (should make 10). Spread the mixture in each muffin top mold. 10. Bake for 17-18 minutes or until a tooth pick comes out dry. You just want to have a slight browning around the edges. 11. Remove from the muffin top pan and let cool on a cooling rack for 5 minutes. 12. Slice the cakes in half using a bread knife, then bring 2-3 Tbsp. Butter to a boil in a pan. 13. Add your muffin tops and fry on each side for about 1-2 minutes. You want to get these browned. 14. Let the muffin tops cool while you make the icing. 15. In a mixing bowl, combine butter and cream cheese at room temperature. 16. Powder 1/4 Cup Erythritol in a spice grinder. 17. Cream your butter and cream cheese together until smooth. 18. Add 2 Tbsp. Heavy Cream to the Icing and continue mixing until smooth again. 19. Add Powdered Erythritol and Red Food Coloring and continue mixing. Continue adding food coloring until desired color is achieved. 20. Spread icing between 2 pieces of almond lemon cake like a sandwich. Garnish with lemon zest and pistachios.