In a bowl, whisk together the gluten-free flour, eggs, Greek yogurt, protein powder, almond milk, erythritol, baking powder, and cinnamon. Strain the batter if there are any lumps.
Layer half of the sliced apples in a baking dish, pour the batter over them, and top with the remaining sliced apples.
Press the apples down slightly into the batter and sprinkle with flaked almonds.
Bake in the oven at 170°C (convection setting) for about 50 minutes. It's recommended to cover the dish with aluminum foil and remove it 10 minutes before the end of the baking time.
Dust the baked dish with powdered erythritol, slice into squares, and serve.
Cook it hands-free.
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