Preheat the oven to 325°F (162°C) and grease your 8×8 or 8×9 baking dish with coconut oil.

Using two bowls, one large for mixing, one smaller for liquids. Separate the room temperature eggs, put the egg whites in the larger mixing bowl.

Whip the egg whites using an electric mixer. After whipping them for about 30 seconds, gradually add the 1/3 cup of monkfruit sweetener. Whip until soft peaks form when you lift the beaters. Don't overmix.

Combine the yolks with the unsweetened nut milk and vanilla.

In a separate bowl, combine the almond flour, coconut flour, 1/2 tsp of cinnamon, cardamom (optional), baking powder, and salt.

Combine the wet and dry ingredients thoroughly.

Mix half of the whipped egg whites into the flour mixture. Make sure this is thoroughly combined.

Gently fold in the mixture into the rest of the whipped egg whites. Only mix until this is combined. If you over-mix this, the cake won't be fluffy!

Pour the batter into the prepared baking dish.

In a bowl, combine the swirl ingredients: 2 tbsp softened coconut oil, 1 tsp cinnamon, and 1tbsp monkfruit sweetener. Spoon this into a Ziploc bag and snip the corner off. Drizzle this over the cake mixture that is in the baking dish. You can drizzle in a grid-shape.

Use a toothpick or chopstick to swirl the cinnamon mixture into the top of the cake.

Bake at 325°F for 40 minutes. Check the cake with a toothpick and make sure the toothpick comes out clean. Cool and enjoy!