Preheat the oven to 335F. Put a sifter on top of a large mixing bowl. Add almond flour,coconut flour, cinnamon, salt and baking soda.

Sift the ingredients until everything is fine and powdery.

In a mixing bowl, crack the eggs, then add erythritol, lemon juice, coconut milk, vanilla extract, almond extract, liquid stevia, and apple cider vinegar.

Microwave the butter for the cakes for about 30 seconds.

Add butter to the wet ingredients and then add food coloring.

Stir the ingredients well, making sure that the eggs are thoroughly broken.

Mix the wet ingredients into the dry ingredients using a hand mixer. Do this until you end up with a fluffy looking batter.

Divide the batter between the holes in a non-stick muffin top pan. (You may also find this sold as a Whoopie Pie pan.) Spread the mixture in each muffin top mold.

Bake for 17-18 minutes or until a toothpick comes out dry. You just want to have a slight browning around the edges.

Remove from the muffin top pan and let cool on a cooling rack for 5 minutes.

Slice the cakes in half using a bread knife. Bring some additional butter to a boil in a pan.

Add your muffin tops and fry on each side for about 1-2 minutes. You want to get these browned.

Let the muffin tops cool while you make the icing.

In a mixing bowl, combine the butter (for the icing) and cream cheese.

Powder the erythritol for the icing in a spice grinder. Let settle a few moments before removing the lid.

Cream the butter and cream cheese together until smooth.

Add heavy cream to the icing and continue mixing until smooth again.

Add powdered erythritol and red food coloring, then continue mixing. Continue adding food coloring until desired color is achieved.

Spread icing between 2 pieces of almond lemon cake like a sandwich. Garnish with lemon zest and pistachios.