Ingredients
Scale
- 1 1/2 cups almond flour
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/3 cup honey or sugar-free sweetener
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease or line a small cake pan with parchment paper.
- In a mixing bowl, whisk together the eggs, Greek yogurt, sweetener, and vanilla extract until smooth and well combined.
- Add the almond flour, cocoa powder, baking powder, and a pinch of salt to the wet ingredients. Mix until fully incorporated. Do not overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30 to 35 minutes, or until the cake is set but still slightly soft in the center. A toothpick inserted should come out with a few moist crumbs.
- Let the cake cool in the pan before transferring it to a wire rack to cool completely before slicing.
Notes
- Use a sugar-free sweetener to keep this cake low in sugar.
- Do not overmix the batter or the cake may turn out dense.
- Let the cake cool fully before slicing for the best texture.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- You can dust the top with powdered sugar or add a dollop of Greek yogurt when serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 8g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 70mg