Ingredients
- Greek Yogurt (plain, unsweetened): 1 cup
- Almond Flour: 1 1/2 cups
- Erythritol (or other sugar-free sweetener): 1/2 cup
- Eggs: 3 large
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 tablespoon
- Olive Oil: 1/4 cup
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 almond flour, erythritol, and baking powder.
- Step 3: In a separate bowl, whisk together the Greek yogurt, eggs, vanilla extract, lemon zest, and olive oil.
- Step 4: Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For best flavor, store the cooled cake in an airtight container in the refrigerator for up to 3 days.
- A quick zap in the microwave for 15-20 seconds will gently warm a slice if you prefer it slightly heated.
- Try topping the cake with fresh berries and a dollop of Greek yogurt for a light and delicious dessert.
- For a richer flavor, toast the almond flour lightly in a dry pan before mixing it into the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American