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In a large bowl, whisk together the softened butter and erythritol. Mix until the butter visibly lightens in color to ensure the erythritol is fully incorporated, about 2 minutes with an electric whisk.
Whisk in the coconut oil and vanilla extract, then the eggs, one by one.
Scrape down the sides and mix in the lemon juice.
In a separate bowl, mix the dry ingredients: almond flour, coconut flour, baking powder, baking soda and salt.
Add about half of the dry ingredients to wet ingredients and stir until well combined.
Add the remaining dry ingredients and stir until they are fully incorporated.
Add stevia to adjust the sweetness to your liking.
Transfer the batter into a greased loaf pan (or use a silicone one), for example in a 9 in by 5 in (23 cm by 12.5 cm) pan. We used a slightly longer, narrower pan measuring 29 cm by 10 cm (11.4 in by 3.9 in).
Bake until done, about 45 minutes. You can check whether the cake is done by inserting a toothpick. The toothpick should come out clean.
Take the pan out of the oven, remove the cake from the pan and let it cool completely on a cooling rack before slicing and serving.
Enjoy!

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