Flourless Lemon Greek Yogurt Cake

Ingredients

• 1 cup Greek yogurt
• 3 large eggs
• 2 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup almond flour
• ¼ cup honey or maple syrup
• 1 tsp vanilla extract
• 1 tsp baking powder
• Pinch of salt

Instructions

1. Preheat oven to 350°F (175°C). Line an 8-inch cake pan with parchment paper.
2. In a bowl, whisk Greek yogurt, eggs, lemon zest, lemon juice, honey, and vanilla until smooth.
3. Add almond flour, baking powder, and salt. Mix until well combined.
4. Pour batter into the prepared pan and smooth the top.
5. Bake for 30–40 minutes until the center is set and lightly golden.
6. Let cool completely before slicing.
7. Optional: Dust with powdered sweetener or add a light lemon yogurt glaze on top.

Nutrition Facts (Approx. per slice, 8 slices)

• Calories: 150–170
• Protein: 7–9g
• Carbs: 8–10g
• Fat: 10–12g

Storage

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze slices for up to 2 months. Thaw before serving.