Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy lifting. Lightly grease the sides.

Mix dry ingredients: In a large bowl, whisk 2 cups almond flour, 2 tablespoons coconut flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Break up any lumps for a smooth batter.

Whisk the wet ingredients: In another bowl, whisk 4 eggs, 1/2 cup granulated keto sweetener, 1/3 cup melted butter, 1/3 cup Greek yogurt, 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, and 1 teaspoon vanilla. Add a drop of almond extract if you like.

Combine: Pour the wet mixture into the dry. Stir until just combined. The batter will be thick but spreadable. If it seems too thick, add 1–2 tablespoons almond milk.

Bake: Spread the batter into the pan and smooth the top. Bake 40–50 minutes, until the top is golden and a toothpick comes out clean or with a few moist crumbs. If it browns too quickly, tent with foil.

Cool completely: Let the cake cool in the pan for 15 minutes, then lift it out and cool fully on a rack. This helps the crumb set.

Make the glaze: In a small bowl, whisk 3/4 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1–2 teaspoons almond milk. Aim for a thick, pourable consistency. Adjust with more liquid as needed.

Glaze and set: Pour the glaze over the cooled cake, letting it drip down the sides. Let it set for at least 15–20 minutes before slicing.

Slice and serve: Use a serrated knife for neat slices. Enjoy as-is or with a dollop of whipped cream and berries.