Keto Strawberry Lemonade Cake

Start by preheating the oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper.
Add the Greek yogurt, vanilla, melted butter, eggs, lemon juice, and lemon zest to a large mixing bowl. Whisk everything well until smooth and creamy.
Then, add the almond flour, coconut flour, granulated sweetener, and baking powder. Fold them together using a spatula until fully combined.
Gently fold in the diced strawberries. Do not over-mix at this stage.
Pour the batter into the loaf pan and smooth the top with your spatula. Bake for 50 to 55 minutes. The top should be golden brown and firm to the touch.
Let the cake cool in the pan for 30 minutes (this is crucial for keto baking as it sets while cooling). Then, lift it out onto a cake rack and allow it to cool completely.
Meanwhile make the glaze- add the powdered sweetener, hot water, and lemon juice into a small bowl. Whisk firmly until a smooth white glaze forms. Pour the glaze over the cooled cake. I recommend adding more sliced strawberries on top.