Ingredients
- Greek Yogurt, plain, unsweetened: 1 cup
- Eggs: 3 large
- Almond Flour: 1 1/2 cups
- Erythritol or other sugar-free sweetener: 1/2 cup
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon
- Olive Oil or Coconut Oil, melted: 1/4 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 8-inch round cake pan. You can use almond flour instead of regular flour to keep it sugar-free.
- Step 2: In a large bowl, whisk together the Greek yogurt, eggs, erythritol, vanilla extract, and lemon zest until well combined and smooth.
- Step 3: Add the almond flour and baking powder to the wet ingredients. Gently fold until just combined. Do not overmix.
- Step 4: Stir in the melted olive oil or coconut oil.
- 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 the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Store the cooled cake in an airtight container in the refrigerator for up to 5 days to maintain its moisture.
- A quick zap in the microwave for 15-20 seconds will gently warm a slice, enhancing its flavor.
- Serve a slice with fresh berries and a dollop of whipped cream (sugar-free, of course!) for an elegant dessert.
- For a richer flavor and moister crumb, ensure your Greek yogurt is full-fat and well-drained before using.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American