Keto Lemon Blender Cake

Preheat the oven to 300F (if using allulose) 350F (if using erythritol) and grease a 9 inch bundt pan really well with butter (or coconut oil).
Put the natural sweetened, butter, eggs and vanilla into a blender and pulse until well-blended and smooth. Add the almond flour, collagen, coconut flour, baking powder, baking soda and salt. Pour the hot water over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
Pour into the prepared pan and bake for 45-55 minutes, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan.
To make the easy lemon glaze, place all the ingredients into a medium bowl and stir well to combine. Taste and adjust sweetness to your liking. Drizzle over cooled cake.
Cut into 12 slices and serve. Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.