High Protein Flourless Lemon Yogurt Cake (Low Carb & Gluten-Free)

Equipment

• Mixing Bowl: A large bowl is essential for combining all the ingredients smoothly with minimal mess.
• Whisk: Helps incorporate air into the wet ingredients and quickly smooth out any lumps in the batter.
• Rubber Spatula: Perfect for gently folding in dry ingredients and scraping every bit of batter from the bowl.
• 8-inch Springform Pan: A springform pan makes removing the delicate, flourless cake easy without breaking it. It also creates a beautiful, tall shape .
• Microplane or Zester: Essential for getting the fine, fragrant yellow zest from the lemons without any bitter white pith .

Ingredients

• 1 ½ cups (180g) plain Greek yogurt (full-fat or 2% recommended) – Provides the moisture, structure, and high protein content. Full-fat yields the creamiest result .
• 3 large eggs, room temperature – Adds structure and lift; room temperature eggs blend more smoothly into the batter .
• ½ cup honey or maple syrup – A natural sweetener that complements the lemon. Adjust to your taste preference .
• ⅓ cup (80ml) fresh lemon juice – For that essential, bright, and tangy flavor .
• 2 tablespoons lemon zest (from about 2 lemons) – The magic ingredient for an intense lemon aroma. Zest only the yellow part, avoiding the bitter white pith .
• 1 ½ cups (150g) fine almond flour – The base of this flourless cake, providing a tender, moist crumb and healthy fats .
• 1 teaspoon baking powder – Provides a gentle lift to help the cake rise without any gluten .
• ¼ teaspoon salt – Balances the sweetness and enhances all the other flavors.

Instructions

1. Preparation: Preheat your oven to 350°F (175°C). Grease an 8-inch springform pan or line the bottom with parchment paper and grease the sides to ensure easy release .
2. Mix Wet Ingredients: In a large mixing bowl, thoroughly whisk together the Greek yogurt, eggs, honey (or maple syrup), lemon juice, and lemon zest until the mixture is completely smooth and creamy .
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, baking powder, and salt until evenly distributed, breaking up any lumps of almond flour .
4. Fold Batter: Gently fold the dry ingredients into the wet mixture with a spatula. Mix just until combined and no streaks of flour remain. Be careful not to overmix, as this can make the cake dense .
5. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter) . The center may have a slight jiggle, which will set as it cools .
6. Cool: Allow the cake to cool in the pan for 10-15 minutes. Then, run a knife around the edge and carefully release the springform. Let it cool completely on a wire rack. For the best texture and clean slices, refrigerate for at least 2 hours before serving .

Nutrition

Calories: 180-240 kcal · Protein: 9-10g · Fat: s: 13g Cholesterol: 115mg · Carbohydrates: 7-16g · Fiber: 0-2g · Sugar: 4-10g (depending on sweetener) · Sodium: 180mg