Prep the pan and oven. Heat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the base with parchment for easy release.

Mix the dry ingredients. In a bowl, whisk almond flour, coconut flour, baking powder, and salt until well combined. This helps prevent clumps and gives a consistent crumb.

Cream butter and sweetener. In a large bowl, beat the softened butter with the granulated sweetener until light and fluffy, about 2–3 minutes. This adds air and improves texture.

Add ricotta. Mix in the ricotta until smooth. Don’t worry if it looks slightly curdled—it will come together once you add the eggs.

Add eggs and flavorings. Beat in the eggs one at a time, then add lemon zest, lemon juice, vanilla, and almond extract if using. The batter should be creamy and fragrant.

Combine wet and dry. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing; a few tiny lumps are fine.

Fill and smooth. Transfer the batter to the prepared pan and smooth the top with a spatula. The batter will be thick but spreadable.

Bake. Bake for 35–45 minutes, or until the top is set and golden and a toothpick comes out with just a few moist crumbs. If the top browns too quickly, tent loosely with foil for the last 10 minutes.

Cool completely. Let the cake cool in the pan for 15 minutes, then run a knife around the edges and release the springform. Cool fully on a rack before slicing. This helps the crumb set.

Finish and serve. Dust with powdered low-carb sweetener if you like. Serve plain, with fresh berries, or a dollop of lightly sweetened whipped cream.