Ingredients
- Greek Yogurt (plain, unsweetened): 1 cup
- Eggs: 3 large
- Almond Flour: 1 1/2 cups
- Erythritol (or your preferred sugar substitute): 1/2 cup
- 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 Greek yogurt, eggs, erythritol, vanilla extract, and lemon zest until well combined.
- Step 3: Gradually add the almond flour and baking powder to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Step 4: Gently fold in the olive oil.
- Step 5: Pour the batter into the prepared cake pan and spread evenly.
- Step 6: Bake for 35-40 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 leftover cake in an airtight container in the refrigerator for up to 3 days to maintain its moist texture.
- Gently warm a slice in the microwave for 15-20 seconds to enhance the flavors and create a comforting treat.
- Serve with a dollop of extra Greek yogurt and a sprinkle of fresh berries for added sweetness and visual appeal.
- To avoid a gummy texture, ensure your almond flour is finely ground and be extra careful not to overmix the batter in step 3.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American