Cooking and Serving: Cook time: 1hr 0min – 12 servings

Ingredients

Produce
• 1 tbsp Lemon, zest
Refrigerated
• 4 Eggs, large
Condiments
• 3 tbsp Lemon juice
Baking & Spices
• 2 1/4 cups Almond flour, super-fine
• 2 tsp Baking powder
• 1/2 tsp Salt
• 1 tsp Vanilla extract
Dairy
• 1 cup Greek yogurt, unsweetened full-fat
Other
• 3/4 cup Erythritol (we use swerve granular)
• 1/4 cup Swerve confectioners

Description

This lowcarb and keto lemon yogurt cake with almond flour is tender moist, sweet tangy, irresistible a lemony glaze.