Ingredients

The following ingredients have 4 Servings
  • 2 cups almond flour (7.76 oz / 220g)
  • 1 tbsp baking powder
  • 1/4 teaspoon salt
  • 3/4 cup low carb granulated sweetener
  • 1 cup Greek yogurt (240mls)
  • 4 large eggs
  • 1/2 stick butter (2oz/ 56g)
  • 2 teaspoons lemon zest
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh blueberries (6 oz / 170g)

Instruction

  • Preheat your oven to 350°F
  • Line a 8.5 x 4.5 inch loaf pan with parchment paper and set aside.
  • In a bowl whisk together the almond flour, baking powder, and salt. Set aside.
  • In another bowl, whisk together low carb granulated sweetener, yogurt, eggs, softened butter, lemon zest, and vanilla extract.
  • Add the dry ingredients to the wet and mix until fully combined.
  • Carefully fold in the blueberries.
  • Pour the cake batter into the parchment lined pan and bake for 1 hour or until a toothpick inserted into the top of the cake comes out clean. 
  • Remove the cake from the pan and cool on a wire rack. Wait until it's fully cooled before cutting into it.