Directions:
- Preheat the oven to 350°F (175°C). Grease an 8-inch square baking pan with cooking spray.
- In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the eggs with an electric mixer until light and frothy, about 2-3 minutes.
- Add the Greek yogurt, melted butter, low-carb sweetener, vanilla extract, and almond extract to the beaten eggs, and mix well.
- Add the dry ingredients to the wet ingredients, and mix until well combined.
- Pour the batter into the prepared baking pan, and smooth the top with a spatula.
- Sprinkle the sliced almonds over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before serving.
Enjoy your Keto Yogurt Almond Cake!
