Preheat oven to 350ºF.
Add the Greek yogurt, eggs, lemon juice, lemon zest, Swerve, and vanilla extract to a blender. Blend for about 30 seconds or until combined.
Add the almond flour, baking powder, baking soda, and salt. Blend on high, stopping to scrape down and stir the ingredients once or twice if necessary. Blend until the batter is smooth.
Bake for 25-30 minutes until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
Place the pan on a wire rack, and let the muffins cool in the pan for 10 minutes. Enjoy!
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