Preheat oven to 325 degrees.
Liberally grease bundt pan with coconut oil.
In a large bowl, mix almond flour, coconut flour, monk fruit, golden monk fruit, collagen powder, baking powder and salt together well.
In a separate bowl, cream butter and cream cheese together with a hand beater.
Add eggs, rum, vanilla, and almond extract and continue mixing with hand beater.
Pour butter mixture into dry mixture and continue beating with hand beater.
The batter should be very thick. Add batter evenly to the bundt pan.
Bake for 60 minutes.
Let cool for 10 minutes and then lightly jiggle the bundt pan up and down to start loosening it.
Let cool for 30 more minutes and then begin making the sauce.
Mix sweetener, butter and rum together. Stir well until sweetener is dissolved.
Poke holes into the bottom of the cake and pour 1/3 of the sauce onto the bottom of the cake. Let sit for about a minute. Not too long or the sauce will begin to thicken.
Flip cake onto a serving plate and pour the rest of the sauce onto the top of the cake and let it run down the sides. Pour slowly to get some nice drips.