Serving Size: 8

Ingredients:

CRUST (optional)

• 1 low carb almond pie crust

FILLING

• 4 large eggs, divided
• 1/8 tsp cream of tartar (optional)
• 1/2 C Monk Fruit Sugar, or equivalent
• 3 tbsp superfine almond flour
• 1/2 tsp corn starch
• 1 3/4 C strained Greek yogurt (e.g. 2% Fage)
• 1 lemon, grated and juiced

Directions:

1. Preheat the oven to 350°.
2. If using pie crust, form it in a 9″ round springform cake pan. If not using a pie crust, grease a 9″ round cake pan.
3. Beat together the egg yolks and the sugar. Add in the sifted almond flour, the yogurt, the zest and juice of the lemon, and mix all the ingredients thoroughly together.
4. Whisk the egg whites with cream of tartar until stiff and fold them into the yogurt batter.
5. Pour the batter into the prepared cake pan and bake in a preheated oven for 50 to 60 minutes until the top is brown. It will puff up like a souffle and then subside.

Other Tips/Options:

Can also be made into smaller pie or tart servings in ceramic ramekins. Garnish with fresh berries and/or nuts.

Approximate Nutrition (Base Recipe with Pie Crust, per Serving):

Calories 281, Total Fat 20.8g, Total Carbs 24g, Dietary Fiber 3g, Protein 15g