Preheat oven to 325F. Separate the egg yolks and whites into two mixing bowls.

In a separate bowl, mix together the almond flour, coconut flour, and baking powder.

Using a hand mixer, beat the egg yolks until pale in color.

Add in the erythritol, liquid stevia, blueberry extract, butter, and cream cheese. Beat until smooth.

Add lime zest and two-thirds of the lime juice to the egg yolk mixture, and mix until well incorporated.

Sift the dry ingredients into the wet ingredients and mix well.

With clean and dry beaters, beat the egg whites with the remaining lime juice until stiff peaks form. Then, gently fold the whites into the batter.

Pour the batter into loaf or cake pans and top with the blueberries. I used these awesome Threshold disposable cake pans from Target.

Bake for 35–40 minutes or until a toothpick comes out clean. Let cool.

Serve and enjoy!