Heat oven to 350 degrees

Line a baking sheet with parchment paper

Sift almond flour, coconut flour, baking soda, and salt into a large bowl

Mix dry ingredients

Whisk yogurt, egg, and lemon juice together in a separate dish until smooth

Add wet ingredients to dry

Stir wet and dry ingredients until dough is crumbly

Cut butter into small cubes

Add to dough mixture

Cut butter into dough until it is incorporated. It's okay if you can still see chunks of butter

Form dough into a ball and place on a sheet of parchment paper

Place another piece of parchment paper and press dough down to flatten it

Use a rolling pin to roll out the dough to about a half inch thick

Use a cookie cutter to cut into desired shape

Place cutout dough onto the baking sheet so they're about an inch apart

Repeat until all dough is used

Bake for 20 - 25 minutes until shortcakes are golden and firm to the touch

Cool on wire rack for at least 15 minutes before serving

Store unsued shortcakes in refrigerator