Ingredients
- 2 cups fine blanched almond flour
- 1/3 cup granulated monk-fruit/erythritol sweetener, or equivalent sweetener to taste
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, melted and slightly cooled
- 1/3 cup unsweetened Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract, optional
- 1 tablespoon fresh lemon juice, optional for brightness
Instructions
- Preheat: Heat the oven to 350°F (175°C). Grease an 8½ × 4½-inch loaf pan and line it with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together the almond flour, sweetener, baking powder, and salt.
- Mix the wet ingredients: In another bowl, whisk the eggs until smooth. Add the melted butter, Greek yogurt, vanilla, almond extract, and lemon juice.
- Make the batter: Stir the dry mixture into the wet mixture just until everything is combined. The batter should be thick but easily spreadable.
- Bake: Transfer the batter to the prepared loaf pan and smooth the top. Bake for 40–50 minutes, or until golden brown and a toothpick inserted in the center comes out mostly clean. If the top browns too quickly, loosely cover it with foil for the final 10–15 minutes.
- Cool: Leave the cake in the pan for about 15 minutes, then carefully transfer it to a rack. Allow it to cool completely before slicing; almond-flour cakes firm up considerably as they cool.
Optional Sugar-Free Glaze
Mix 1/3 cup powdered sugar-free sweetener with 1–2 tablespoons heavy cream or unsweetened almond milk and 1/2 teaspoon vanilla. Drizzle over the completely cooled cake.
Tips for the Best Texture
Use fine blanched almond flour rather than almond meal for a lighter, more pound-cake-like crumb. Room-temperature eggs and yogurt also help the batter combine smoothly.
For a lemon version, add 1 tablespoon finely grated lemon zest. For an extra-rich cake, replace the Greek yogurt with full-fat sour cream.
Storage: Keep covered at room temperature for 1–2 days or refrigerate for up to 5 days. Individual slices can also be frozen for about 2 months.