Flourless Cinnamon Swirl Greek Yogurt Cake 
A tender, protein-rich cake with a sweet cinnamon swirl in every slice.
Ingredients
Cake
2 cups plain Greek yogurt
4 large eggs
½ cup almond flour
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon salt
Cinnamon Swirl
2 tablespoons maple syrup or honey
1 tablespoon melted butter
1½ teaspoons ground cinnamon
Optional Topping
½ cup plain Greek yogurt
½ teaspoon ground cinnamon
1 teaspoon honey
Chopped pecans (optional)
Instructions
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, whisk together the Greek yogurt, eggs, maple syrup, vanilla extract, almond flour, baking powder, and salt until smooth.
Pour half of the batter into the prepared pan.
In a small bowl, stir together the cinnamon swirl ingredients.
Drizzle half of the cinnamon mixture over the batter.
Add the remaining batter, then drizzle the rest of the cinnamon mixture on top.
Use a butter knife to gently swirl the cinnamon through the batter.
Bake for 35–40 minutes, or until the center is set and a toothpick inserted near the center comes out clean.
Cool for 20 minutes before slicing.
If desired, stir together the topping ingredients and spoon over each slice before serving.
Makes
8 servings
Storage
Store covered in the refrigerator for up to 5 days.
Meal Prep Tip
Chill overnight for an even creamier texture and richer cinnamon flavor. Freeze individual slices for up to 2 months.
