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

Combine 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.

Mix the wet ingredients: In another bowl, whisk 3/4 cup granulated keto sweetener, 4 large eggs, 1/2 cup melted butter (or 1/2 cup avocado oil), 1/2 cup full-fat Greek yogurt, 2 teaspoons vanilla extract, the finely grated zest of 2 lemons, and 3 tablespoons fresh lemon juice.

Combine wet and dry: Pour wet mixture into dry and stir until just combined. The batter will be thick but spreadable. Fold in 1.5 tablespoons poppy seeds. If the batter seems too thick, add 1–2 tablespoons almond milk.

Bake: Transfer the batter to the prepared pan and smooth the top. Bake 40–50 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If browning too fast, tent with foil for the last 10–15 minutes.

Cool properly: Let the cake cool in the pan for 15 minutes, then lift it out using the parchment and transfer to a wire rack. Cool completely before glazing.

Make the glaze: In a small bowl, whisk 3/4 cup powdered keto sweetener with 2–3 tablespoons lemon juice. Add 1–2 teaspoons almond milk if needed for a pourable consistency. The glaze should be thick but able to drip.

Glaze and set: Spoon the glaze over the cooled cake, letting it drip down the sides. Sprinkle a pinch of extra poppy seeds or lemon zest if you like. Let the glaze set for 20–30 minutes before slicing.

Slice and serve: Use a sharp serrated knife to cut neat slices. Enjoy as is, or serve with a dollop of whipped cream and fresh berries.