Ingredients
- Plain Greek Yogurt: 1 cup (240ml)
- Eggs: 3 large
- Almond Flour: 1 1/2 cups (168g)
- Erythritol (or other sugar-free sweetener): 1/2 cup (100g)
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Lemon Zest: 1 teaspoon
- Olive Oil: 1/4 cup (60ml)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour (with almond flour) an 8-inch round cake pan.
- Step 2: In a large bowl, whisk together the eggs, yogurt, erythritol, vanilla extract, and lemon zest until well combined.
- Step 3: In a separate bowl, whisk together the almond flour and baking powder.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour the batter into the prepared cake pan and spread evenly.
- Step 6: Bake for 30-35 minutes, or until a wooden skewer 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 leftover cake in an airtight container in the refrigerator for up to 3 days to maintain its moisture.
- A quick microwave reheat (15-20 seconds) will bring back some of the fresh-baked warmth if serving the next day.
- Enjoy this cake with a dollop of Greek yogurt and a sprinkle of fresh berries for a light and tangy dessert.
- Chef's tip: Don't overmix the batter after adding the almond flour; a gentle hand ensures a tender, not dense, cake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American