• 2 ½ cups lightly packed almond meal
  • 2 tsps gluten free baking powder
  • 1 cup natural yogurt
  • ½ cup Perfect Sweet® xylitol
  • 2 large eggs
  • 1 tsp pure vanilla extract
  • 1 medium organic lemon zest
  • ¼ cup olive oil


  1. Preheat the oven to 180°C.  Line a 20cm cake pan with baking paper and coat lightly with olive oil.
  2. In a large bowl, mix together the almond meal and baking powder.
  3. In a separate bowl, whisk the yogurt, xylitol, eggs, vanilla extract, and lemon zest.
  4. Add the wet ingredients to the dry and stir to combine. Fold in the ¼ cup olive oil.
  5. Pour into the prepared cake pan and use a spatula to spread it evenly.
  6. Place on a rack in the middle of the oven and bake for 35 minutes (or until the cake is lightly browned and a toothpick comes out clean with just a few crumbs).
  7. Cool and serve with a dollop of sugar free natural yogurt.

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