Preheat the oven to 180 C / 350 F. Line the bottom of an 8 inch / 20cm springform pan with parchment paper and grease the sides with olive oil.
Blend the eggs with an electric mixer until they are doubled in size, pale and frothy. This takes about 2 minutes.
Add the sweetener, olive oil, yoghurt, lemon juice and zest and continue mixing until well-combined.
Sir together the almond flour, coconut flour, baking powder and salt in a separate bowl. Then add to the wet ingredients and blend until you have a smooth batter. Last, stir in the lemon thyme leaves with a spatula.
Fill into the prepared springform tin and bake for 50 minutes or until a skewer inserted comes out clean. Check the cake after 40 minutes. If it has browned sufficiently, loosely place aluminium foil over the top to prevent burning.
Let the cake cool completely before releasing the springform.
Serve with a dollop of Greek yoghurt (option to stir in a little powdered sweetener or sugar free syrup) and a few leaves of lemon thyme. Optional, but delicious: brush the top of the cake with a little more olive oil!