I’m telling you, the sauce is the game-changer here

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

In a skillet over medium heat, melt the butter and sauté the onions until they are soft and golden brown, about 10 minutes. Set aside to cool slightly.

In a large bowl, mix together the almond flour, coconut flour, baking powder, salt, and pepper.

In another bowl, whisk the eggs and sour cream until smooth. Add the wet ingredients to the dry ingredients and mix until combined.

Fold in the sautéed onions and shredded cheddar cheese.

Pour the mixture into the prepared cake pan and smooth the top with a spatula.

Bake for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Allow the cake to cool for a few minutes before slicing. Garnish with fresh chives before serving.

For a bit of spice, add a pinch of cayenne pepper or some chopped jalapeños to the batter. If you have picky eaters, consider adding some cooked bacon or ham for extra flavor. You can also experiment with different cheeses, such as Gruyère or mozzarella, to suit your family’s taste preferences.