- 1 cup (≈240 g) Greek yogurt
- 1 cup (≈96 g) almond flour
- ½ cup (≈50 g) unsweetened cocoa powder
- ½ cup (≈100 g) erythritol
- 1 teaspoon (≈5 ml) vanilla extract
- 3 large eggs
Step‑by‑Step Instructions
1. Preheat & Prep
- Mix Dry Ingredients
In a bowl, whisk together almond flour, cocoa powder, erythritol, and a pinch of salt. - Blend Wet Ingredients
In another bowl, whisk together Greek yogurt, eggs, and vanilla until smooth. - Combine
Gradually fold the dry mix into the wet ingredients until just combined—do not overmix! - Bake
Pour batter into the pan and bake for 25–30 minutes, or until a toothpick comes out clean or with moist crumbs.
6. Cool
Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Serving Suggestions & Variations
- Dust with unsweetened cocoa powder or top with Greek yogurt.
- Mix in sugar‑free chocolate chips or fresh berries before baking.
- Customize with melted coconut oil in place of eggs (vegan), or substitute applesauce for Greek yogurt (dairy-free). Julia suggests flax eggs or applesauce to adapt the recipe
Recipe Notes
- Storage: Keeps up to a week in the fridge in an airtight container. Freeze slices wrapped and stored for longer lists .
- Substitutions: Use coconut flour (reduce to ¼ cup + additional egg), or swap erythritol with stevia or monk fruit—check sweetener conversion ratios.
Health Benefits
- Protein‑Rich: 3 eggs and yogurt boost protein—great for muscle repair post-workout.
- Low Glycemic: Almond flour and erythritol reduce blood sugar spikes.
- Healthy Fats & Antioxidants: Almonds provide monounsaturated fats, while cocoa adds antioxidants.
Final Thoughts
