Ingredients
- Greek Yogurt (plain, unsweetened): 1 cup
- Eggs: 3 large
- Almond Flour: 1.5 cups
- Erythritol (or other sugar-free sweetener): 1/2 cup
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 8-inch round cake pan.
- Step 2: In a large bowl, whisk together the eggs, Greek yogurt, erythritol, and vanilla extract until well combined.
- Step 3: In a separate bowl, combine the almond flour and baking powder.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Stir in the lemon zest.
- Step 5: Pour the batter into the prepared cake pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Store the cooled cake in an airtight container in the refrigerator for up to 4 days to maintain its moisture.
- Gently warm individual slices in the microwave for 15-20 seconds to enhance the flavor and texture before serving.
- A dollop of fresh berries or a light sugar-free whipped cream complements the cake's subtle sweetness perfectly.
- Chef's tip: Ensure your erythritol is finely ground for even distribution and to avoid a grainy texture in the final cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American