Preheat and prep: Heat your oven to 325°F (163°C). Line a 9x5-inch loaf pan with parchment, leaving overhang for easy removal. Lightly grease the sides.

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

Cream the fats and sweetener: In a large mixing bowl, beat 6 tablespoons softened butter and 4 ounces softened cream cheese until fluffy, about 2 minutes. Add 3/4 cup granulated keto sweetener and beat another minute until light.

Add eggs and flavor: Beat in 4 large eggs, one at a time, scraping the bowl as needed. Stir in 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1 teaspoon vanilla, and 2 tablespoons heavy cream.

Combine wet and dry: Add the dry ingredients to the wet. Mix on low just until combined. The batter will be thick but spreadable. If it seems too stiff, add 1 extra tablespoon of heavy cream.

Fill the pan: Spoon batter into the prepared loaf pan. Smooth the top and tap the pan on the counter to release air bubbles.

Bake: Bake 45–55 minutes, until the top is golden and a toothpick comes out mostly clean with a few moist crumbs. If the top browns too quickly, tent loosely with foil around the 35-minute mark.

Cool correctly: Let the cake cool in the pan for 15 minutes. Lift out using the parchment and transfer to a wire rack to cool fully before glazing. This helps the crumb set.

Make the glaze: Whisk 1/2 cup powdered keto sweetener with 1–2 tablespoons lemon juice and 1 tablespoon heavy cream until smooth and pourable. Adjust with a few drops of water if needed.

Glaze and serve: Drizzle the glaze over the cooled cake. Let it set for 10–15 minutes, then slice and enjoy.