• 6 cups almond flour

• 2 cups coconut flour

• 2 cups unsweetened applesauce

• 1 cup plain Greek yogurt

• 1 cup coconut oil, melted

• 1 cup unsweetened almond milk

• 1 cup erythritol or stevia (adjust to taste)

• 2 tablespoons baking powder

• 1 tablespoon vanilla extract

• 8 large eggs

• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a 10-inch cake pan with parchment paper.

2. In a large bowl, whisk together almond flour, coconut flour, baking powder, and salt until well combined.

3. In another bowl, beat the eggs until fluffy. Add erythritol (or stevia), vanilla extract, coconut oil, applesauce, Greek yogurt, and almond milk. Mix until smooth.

4. Gradually add the dry ingredients to the wet mixture, stirring gently until fully incorporated. Be careful not to overmix.

5. Pour the batter into the prepared cake pan, spreading it evenly.

6. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

7. Remove from the oven and let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.

8. Once cooled, you can optionally frost the cake with a sugar-free frosting of your choice or serve it plain.