✶ Preheat your oven to 350° F and line a half sheet pan with parchment paper

✶ In a medium-large bowl, whisk the egg yolks and monk fruit sweetener together until the mixture becomes light and slightly fluffy
✶ Add the avocado oil, almond milk, and vanilla extract and whisk to combine
✶ In a separate bowl, combine the almond flour, coconut flour, baking powder, and salt until evenly mixed
✶ Sift the dry ingredients into the wet ingredients. There will be some chunks of almond flour at the end that are too large to get through the sieve. I use a spoon to try to push as many of them through as I can, and then discard whatever is left
✶ Whisk everything together until fully incorporated

✶ In the bowl of a stand mixer or a separate bowl with a hand mixer, beat the egg whites until they become frothy
✶ At this stage, add the cream of tartar, and slowly add the monk fruit sweetener, just a tiny bit at a time as you continue beating on high
✶ Once all of the sweetener has been added, continue beating the egg whites until they're glossy and hold stiff peaks
✶ Mix 1/3 of the meringue into the egg yolk batter. This bit of meringue will lose a bit of volume, but that's ok because you're basically sacrificing it in order to lighten up the egg yolk batter a bit, making the next bit of meringue easier to incorporate
✶ Gently fold in the remaining meringue into the batter, 1/3 at a time, being careful not to overmix or lose too much of the volume
✶ Once the meringue is fully folded in, gently pour the batter into the prepared baking sheet
✶ Use a spatula to level off the top of the cake as best as you can
✶ Bake for 20-25 minutes, until the top of the cake is a very light golden brown and a toothpick inserted into the center comes out clean
✶ Allow the cake to fully cool in the pan before removing it