• Preheat oven to 350 degrees. Line an 8X8 inch cake pan with parchment paper. Allow paper to overhang on the sides for easy removal
• In a large mixing bowl sift all the dry ingredients until combined and there are no lumps. Adjust spices to taste if needed
• Stir the eggs into the dry ingredients until all the dry ingredients are moist
• Stir the butter in until fully combined. Stir the yogurt and extract in until fully combined and smooth
• Form dough into ball. Massage the dough 1 minute to allow any extra moisture to be absorbed
• Place dough into prepared cake pan. Press dough evenly throughout the cake pan
• Place cake in preheated oven. Bake at 350 degrees for 20 to 25 minutes or until a tester comes out clean
• Remove the oven. Allow to cool in pan about 20 minutes or until firm enough to remove
• Carefully grasp the overhanging parchment paper and lift the cake out. Transfer to a wire rack and allow to cool completely before frosting

Keto Cream Cheese Frosting

• In a large mixer bowl beat the cream cheese on medium about 30 seconds or until fluffy
• Scrape down the sides of the bowl. Beat the butter in on medium for another 30 seconds or until fully combined and creamy
• Scrape down the sides of the bowl. Stir in the extract on low 10 seconds or until combined
• Turn the mixer on low and gradually add in the powdered sweetener. Scrape down the sides of the bowl as needed. Once completely added increase speed to medium and beat on medium another 30 seconds or until combined and fluffy. Spread evenly on cooled cake

Keto Cinnamon Sugar

• Use fork and stir the ingredients together until fully combined. Sprinkle over frosted cake