Step 1

Preheat the oven to 180 C / 350 F. Line the bottom of an 8 inch / 20cm springform pan with parchment paper and grease the sides with olive oil.

Step 2

Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.

Step 3

Add the sweetener, olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.

Step 4

Sir together the almond flour, coconut flour, baking powder and salt in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.

Step 5

Fill into the prepared springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Check the cake after 40 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.

Step 6

Let the cake cool completely before releasing the springform.

Step 7

Serve with a dollop of Greek yoghurt (option to stir in a little powdered sweetener or sugar free syrup) and a few leaves of lemon thyme. Optional, but delicious: brush the top of the cake with a little more olive oil!