Watermelon Bliss Cake

1Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan with coconut oil or line it with parchment paper.

2In a large mixing bowl, combine the almond flour (1 cup), coconut flour (½ cup), erythritol, baking powder (1 teaspoon), and salt (¼ teaspoon). Whisk together until well mixed.

3In another bowl, whisk the eggs (4 large) until they are light and frothy. Add the watermelon extract (½ cup), almond milk, melted coconut oil (¼ cup), and vanilla extract (1 teaspoon). Mix well until all wet ingredients are combined.

4Gradually add the wet ingredients to the dry ingredients, stirring continuously until you get a smooth batter with no lumps.

5Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.

6Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.

7Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

8Once cooled, slice and serve the cake. Optionally, garnish with fresh watermelon slices or a dollop of whipped cream for extra flair.