Greek Yogurt Cake
An easy recipe for an incredibly moist and fluffy Greek yogurt cake. Made with almond flour, this cake is also low carb and gluten free.
Servings 8 slices
Calories 186kcal
Ingredients
- Avocado oil spray for pan
- 3 large eggs
- 1 cup plain whole-milk Greek yogurt (I use Fage 5%)
- 1 ½ teaspoons stevia glycerite (equals ½ cup sugar)
- 1 tablespoon vanilla extract
- ¼ teaspoon sea salt
- 1½ cups blanched finely ground almond flour (6 oz)
- ½ teaspoon baking soda
Instructions
- Preheat oven to 325 degrees F. Generously spray a 9-inch pie plate with oil.
- In a medium bowl, whisk together the eggs, Greek yogurt, stevia, vanilla and salt.
- Mix in the almond flour, whisking until batter is smooth and lump free.
- Mix in the baking soda.
- Using a rubber spatula, transfer the batter to the prepared pan.
- Bake until the top is golden brown and a toothpick inserted in center comes out clean, about 30 minutes.
- Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
Video
Nutrition
Serving: 1slice | Calories: 186kcal | Carbohydrates: 6g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Sodium: 156mg | Fiber: 3g | Sugar: 2g