Sugar-Free Greek Yogurt Cake
Ingredients
- 3 eggs
- 3/4 cup granulated erythritol
- 1 cup unsweetened Greek yogurt
- 100 g unsweetened chocolate baking bar
- 1/2 cup roasted and chopped almonds
- 1/4 cup Nutilight
- 1 1/2 cup almond flour
- 2 tsp baking powder
- 1/2 tsp cinnamon
- hint of salt
Preparation
Preheat oven to 350 degrees F.
Grease a 12-inch bundt pan.
Chop and melt the chocolate bar in a small saucepan over low heat.
In a large bowl, whisk together the eggs and erythritol until the mixture is pale yellow and thickens.
Add in the Greek yogurt, the cooled chocolate, and Nutilight, continue mixing the ingredients.
Incorporate the almond flour, baking powder, cinnamon, and salt, stir until fully combined.
Transfer the batter to the pan and bake for 30 minutes, or until a toothpick inserted in the cake comes out clean.
Let cool in the pan for at least 20 minutes.
Spread a layer of Nutilight on top and sprinkle with the roasted and chopped almonds.