This flourless high-protein lemon cake is creamy, low-carb, gluten-free, and tastes just like cheesecake. A healthy dessert that truly satisfies.

Scale

1½ cups Greek yogurt

3 large eggs

½ cup sweetener of choice

¼ cup fresh lemon juice

Zest of 2 lemons

1 tsp vanilla extract

½ tsp baking powder

Pinch of salt

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1. Preheat oven to 350°F and line cake pan.

2. Whisk yogurt, eggs, sweetener, lemon juice, zest, and vanilla.

3. Stir in baking powder and salt.

4. Pour batter into pan.

5. Bake until just set.

6. Cool completely and chill before serving.

Chill for best cheesecake-like texture.

Do not overbake.

Sweetener can be adjusted to taste.