Almond Blueberry Cake with Coconut Cream for PCOS

1. Preheat oven to 350°F (175°C). Grease an 8-inch (20 cm) round cake pan or line it with parchment paper. 2. In a large bowl, combine the almond flour, coconut flour, erythritol, salt, and baking soda. In another bowl, whisk together the almond milk, melted coconut oil, eggs, and vanilla extract. Gradually add the wet ingredients to the dry ingredients, mixing until well combined. Gently fold in the fresh blueberries. 3. Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. 4. Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl, leaving the liquid behind. Add the powdered erythritol and vanilla extract to the coconut cream. Using an electric mixer, beat the mixture until it becomes smooth and fluffy. 5. Once the cake has cooled, spread the coconut cream evenly over the top of the cake. Garnish with a few extra blueberries if desired.