Ingredients

• 1½ cups blanched almond flour
• ¼ cup coconut flour
• 1½ tsp baking powder
• ¼ tsp sea salt
• ¾ cup plain Greek yogurt (full-fat; or unsweetened coconut yogurt for dairy-free)
• ⅓ cup monk fruit–erythritol blend (1:1 sugar substitute)
• 3 large eggs, room temperature
• ¼ cup melted coconut oil or butter
• 1½ tsp pure vanilla extract
• Zest of 1 lemon or orange (brightens the tang!)
• Optional: ½ tsp almond extract for bakery-style depth

Instructions

Preheat oven to 350°F (175°C). Grease a 6″ round cake pan (or 8×4″ loaf pan) and line bottom with parchment.
Whisk almond flour, coconut flour, baking powder, and salt.
In a bowl, whisk yogurt and sweetener until smooth. Add eggs one at a time, then oil, vanilla, zest, and almond extract (if using).
Fold in dry ingredients until just combined—do not overmix.
Pour into pan. Tap gently to release air bubbles. Optional: sprinkle top with coarse sugar substitute or sliced almonds.
Bake 32–38 min (round pan) or 40–45 min (loaf) until golden, springy to touch, and a toothpick comes out clean.
Cool 15 min in pan, then transfer to a rack. Serve slightly warm or at room temperature.

Optional Glaze (for dessert flair):
→ Whisk ¼ cup powdered monk fruit blend + ½–1 tsp citrus juice. Drizzle over cooled cake.