Ingredients

The following ingredients have 12 Servings
  • 1 cup Greek Yogurt
  • ⅓ cup Unsalted Butter (melted)
  • 1 teaspoon Vanilla Extract
  • 3 large Eggs
  • 2 Lemons (zest and juice)
  • 2 cups Almond Flour
  • 2 tablespoons Coconut Flour
  • ½ cup Erythritol (granulated)
  • 2 teaspoons Baking Powder
  • ½ cup Erythritol (powdered)
  • 1 tablespoon Lemon Juice
  • 1-2 tablespoons Hot Water

Instruction

  • Preheat your oven to 175C/350F. Grease and line a 5x9in loaf pan and line with parchment paper. Set aside.
  • In a mixing bowl, add the yogurt, butter, vanilla, eggs, and lemon juice and zest. Whisk together.
  • Add the remaining cake ingredients and fold together with a spatula, until well combined.
  • Pour the mixture into your prepared loaf pan and smooth out.
  • Bake for 45-55 minutes, until the top has browned and the cake springs back when touched.
  • Cool in the pan for 15 minutes, before turning out onto a cake rack, and leaving to cool completely. Ensure the cake has cooled before beginning the glaze.
  • For the glaze, add the powdered sweetener, lemon juice and about 2 teaspoons of the hot water into a bowl. Whisk together, continuing adding a small amount of water until the glaze is of pouring consistency.
  • Pour or drizzle over your cooled cake, the glaze will set within 10 minutes.
  • Cut your cake into slices and serve.