Ingredients
1 ½ cups almond flour
½ cup unsweetened Greek yogurt
3 large eggs + 1 extra yolk
1 tbsp lemon zest
¼ cup fresh lemon juice
½ cup erythritol or sweetener blend
1 tsp baking powder
1 tsp vanilla extract
2 tbsp coconut oil
Pinch of salt
Instructions
Preheat oven to 350°F (175°C) and line an 8-inch pan with parchment paper.
Beat eggs and sweetener until light and fluffy.
Add yogurt, coconut oil, lemon juice, zest, and vanilla. Mix until smooth.
In another bowl, whisk almond flour, baking powder, and salt.
Fold dry mix into the wet ingredients until just combined.
Pour into prepared pan. Bake 30–35 mins until a toothpick comes out with moist crumbs.
Cool 10 mins in pan, then transfer to wire rack.
Notes
Use fresh lemons for better flavor.
Wrap in foil after baking to trap moisture.
Substitute applesauce or coconut yogurt if dairy-free.
Store in fridge or freeze in slices.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice (1/10 cake)
- Calories: 170
- Sugar: 1g (from natural sources)
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 65mg
Keywords: sugar free lemon cake, no sugar lemon dessert, healthy lemon cake, keto lemon cake