Keto Funfetti Party Cake

Preheat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper. Grease the paper lightly with butter or cooking spray and set aside.
In a large mixing bowl, add the Greek yogurt, eggs, melted butter, almond milk, and the 1 tablespoon of vanilla extract. Whisk vigorously until the mixture is completely smooth and creamy.
Add the almond flour, coconut flour, granulated erythritol, and baking powder to the bowl.
Use a silicone spatula to fold the dry ingredients into the wet mixture. Stir just until the batter is combined and no dry flour spots remain.
Pour the 1/3 cup of sprinkles into the batter. Gently fold them in only 3 or 4 times!
Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes.
The top should be golden brown, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
Let the cake cool inside the pan for at least 20 minutes (this helps it set). Then, carefully lift it out using the parchment paper and place it on a wire rack to cool completely.
While the cake cools – whisk the powdered erythritol, heavy cream, and 1/2 teaspoon vanilla in a small bowl until it forms a thick glaze.
Once the cake is fully cold, pour the white glaze over the top so it drips down the sides. Scatter sprinkles on top of the wet glaze. Slice and serve!