Instructions

1. Preheat the oven to 350°F. Line an 8.5-inch x 4.5-inch loaf pan with parchment paper. Set aside.
2. Separate the egg whites from the yolks and place them in two separate medium-sized bowls.
3. In another bowl, combine your dry ingredients (almond flour, stevia, baking powder, salt) Mix them until there are no lumps and set aside.
4. Melt the coconut oil and allow it to cool. Once chilled, add the melted coconut oil to the yolk bowl with the remaining wet ingredients (pure almond extract, Greek yogurt, lemon zest) and combine. 
5. Mix the wet ingredients with the dry. The resulting dough will be quite firm. 
6. With the help of a stand mixer or hand mixer, whisk the egg whites until they reach a light and fluffy consistency, which typically takes around 3 to 5 minutes. 
7. Using a spatula, gently incorporate the whisked egg whites into the yolk bowl in three separate additions. Make sure to maintain the fluffiness achieved by whisking the egg whites, as much as possible.
8. Transfer the mixture to the lined loaf pan and bake for 25 minutes or until a toothpick comes out clean. 
9. If you’re preparing the frosting, now is a great time. Simply mix the ingredients (Greek yogurt, stevia, and lemon juice)  in a small bowl and chill until ready to serve.
10. Once ready, remove the cake from the oven to a cooling rack and allow it to cool for 20/25 minutes before slicing and decorating. Enjoy!