Gluten free, high protein, low carb, and no refined sugars
Ingredients:
•4 eggs, seperated
•1/2 cup honey
•2 tsp natural vanilla extract
•2 tsp gluten free baking powder
•2.5 cups natural almond meal (ground whole almonds)
•1/2 cup natural or vanilla protein powder
•500g fat free greek yoghurt
•1 tbsp finely grated lemon zest
•1/3 cup freshly squeezed lemon juice
Instructions:
1. Preheat oven to 340°F
2. Oil a 9 inch (2.75 inches deep) square cake pan and line with baking paper.
3. Combine egg yolks, honey, vanilla, baking powder, almond meal, protein powder, and yoghurt** in a large bowl.
4. Mix in lemon zest and juice.
5. Beat egg whites separately until soft peaks then fold into the lemon cake mixture. This will lighten the cake and help it rise.
6. Pour into prepared cake pan and bake for 40 mins. Remove cake and cover with foil to prevent over-browning. Return to oven for a further 20 mins or until a skewer inserted in centre comes out clean.
7. Cool before turning out. Serve and enjoy. Will keep covered in the fridge for 1 week.
Serves 16
**Note: Use a good quality thick natural yoghurt. Optional : strain the yoghurt through a cheese cloth overnight in the fridge to remove any excess liquid.
