Keto Yogurt Custard Cake

Pan size: 6 x 3 inch (15 x 8 cm) round pan INGREDIENTS ⅓ cup (65g) allulose 1 ¼ cups (350g) plain Greek yogurt 5 large egg yolks 1 teaspoon (5mL) vanilla extract 1 tablespoon (15mL) lemon juice ½ cup (100g) powdered erythritol 2 large egg yolks at room temperature ½ teaspoon (3mL) vanilla extract zest of 1 lemon ¼ cup (60mL) unsweetened almond milk ¼ cup (60mL) avocado oil or any oil of choice ½ cup (50g) blanched almond flour 2 tablespoons (14g) coconut flour 1 teaspoon (4g) baking powder 3 large egg whites 1 teaspoon (5mL) lemon juice ¼ cup (50g) granulated erythritol Bake (bain-marie) at 320°F (160°C) for 75-90 minutes. Let it cool completely and refrigerate for at least 1 hour. Yields 8 servings (macros per serving) NET CARBS: FIBER: PROTEIN: FAT: CALORIES: 196 As an amazon affiliate I earn from qualif