- 5 eggs
- Tbsp stevia, double if using erythritol
- 400g plain greek/double cream/homemade yogurt
- Zest from 1 lemon
- Tsp vanilla essence
- Tsp baking powder
- 1/2 tsp Xanthan gum
- 1/2 cup albumen, (100ml)
- Tsp lemon juice
- Separate the eggs into egg yolks and egg whites.
- In a large bowl mix the egg yolks and stevia together until creamy pale yellow colour. Add yougurt and lemon zest. Mix well.
- Add vanilla extract, baking powder, xantham gum and albumen, mix well. Set aside.
- In a separate bowl beat egg whites and tsp lemon juice till stiff. Add the egg whites into yolks batter and gently mix in using a spatula.
- Pour the batter into a 22cm pan lined with parchment paper.
- Bake in a preheated oven at 160 C (340 F) for 30 min. Turn off the oven. Let it cool in the oven with opened door for 15-20 min.
- Allow to cool and refrigerate for couple hours. Enjoy!
