KETO Yogurt Almond Cake

INGREDIENTS

The Cake
1 cup Greek yoghurt,
1 teaspoon of vanilla extract and 1/3 cup of melted butter
3 Eggs
2 lemons, juice and zest
2 cups Almond Meal
2 tablespoons Coconut Flour,
Baking soda, 2 tablespoons, and half a cup of erythritol
The Glaze
Erythritol, half a cup (Powdered)
10 ml of lemon juice
2 Tablespoons Hot Water,
INSTRUCTIONS

Set the oven to 350 degrees (175C). Line a loaf pan with parchment paper and grease it.
Whisk eggs, yoghurt, butter, vanilla, and lemon in a mixing bowl.
Use a spatula to gently incorporate the remaining ingredients into the cake.
Now, the mixture is placed in the loaf pan (which you preheated earlier). To make the top level, smooth it.
For around 50 minutes, bake. Give it around 20 minutes to cool. After turning it off, give it another 20 minutes to rest.
To make the glaze, combine the powdered sweetener, lemon juice, and two tablespoons of hot water in a bowl and whisk to combine.
The cake should be baked before the glaze is applied.
NOTES
Calories: 188kcal; carbohydrates: 6g; protein: 7g; fats: 16g; saturated fats: 4g; cholesterol: 61mg; sodium: 28mg; potassium: 115mg; fibre: 4g; sugar: 1g; vitamins: 225IU of vitamin A; 10mg of vitamin C; 100mg of calcium; and 1mg of iron.