Preheat the oven to 350°F.
Sift the almond flour, baking powder, and salt into a mixing bowl, then whisk to combine. Set aside.
In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.
Add the Greek yogurt and vanilla, and beat until combined. Add the eggs one at a time mixing after each.
Add the dry mixture to the egg mixture, and beat until thoroughly combined.
Divide batter between your muffin pan(s) or mini cake molds.
Bake for 20-25 minutes, until the cakes are firm to the touch and golden brown. Allow to cool before glazing.