Whisk almond flour, coconut flour, baking powder, salt and monk fruit sweetener in a large mixing bowl.
In a separate bowl, combine juice, zest, eggs, vanilla and almond extract and olive oil. Whisk.
Combine wet ingredients with dry and whisk together.
Spoon batter into a greased loaf pan.
Bake at 350 degrees for 30 minutes and then foil for remaining time (approximately 30 additional minutes) or until brown on top and toothpick comes out clean when inserted.
Let cool on a baking rack for 15-20 minutes before slicing to serve.
May be kept in an airtight container, preferably chilled, for up to five days.
