Preheat the oven to 360°F (180°C). Prepare a 22cm (8-9 inch) cake pan by lining it with parchment paper or greasing it with butter to prevent sticking.

Cream the butter and sweetener: In a large mixing bowl, add the softened butter and powdered erythritol. Using a hand mixer or stand mixer, beat them together until smooth and creamy.

Incorporate the eggs: Add the eggs one at a time, beating well after each addition to ensure the batter remains smooth and fluffy.

Mix the dry ingredients: In a separate bowl, whisk together the coconut flour, almond flour, baking powder, and salt until well combined.

Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, alternating with the Greek yogurt (or coconut yogurt). Stir continuously until a smooth and uniform batter forms.

Add vanilla extract: Pour in the vanilla extract and mix until everything is evenly combined.

Transfer the batter: Pour the batter into the prepared cake pan, spreading it evenly with a spatula to create a smooth surface.

Bake the cake: Place the cake in the preheated oven and bake for 35-40 minutes, or until the top is golden brown. To check for doneness, insert a toothpick into the center—if it comes out clean, the cake is ready.

Cool completely: Remove the cake from the oven and allow it to cool at room temperature before slicing. This helps the texture set properly.

Serve and enjoy: Slice and serve your Keto Cloud Cake as is, or pair it with a dollop of whipped cream or fresh berries for extra indulgence.