Thank you for stopping by, friends! Today, I’m sharing a dessert that has saved me on so many “craving something sweet but don’t want to blow my keto goals” nights. This Keto Yogurt Cake is soft, moist, and perfectly balanced between sweetness and fluffiness. It’s proof that you don’t need sugar or carbs to enjoy a slice of heaven.
Whether you’re enjoying it with your morning coffee, serving it as a light dessert after dinner, or dressing it up with berries for a special occasion, this cake is going to win hearts. And hey—if you love recipes like this, don’t forget to subscribe to get more delicious keto creations delivered right to your inbox!
Overview of Recipe Content
- What it is: A low-carb, gluten-free cake made with almond flour, coconut flour, and Greek yogurt.
- Why you’ll love it: It’s light, moist, and perfectly sweet without the sugar spike. Plus, it’s versatile—you can serve it plain, with whipped cream, or dressed up with berries.
- Taste: Think subtly tangy, lightly sweet, and buttery-soft.
- Health benefits: Low-carb, keto-friendly, gluten-free, and packed with protein from yogurt and almond flour.
- Seasonal use: Great year-round, but especially wonderful for spring and summer when topped with fresh fruit.
Ingredients (Serves 8)
- 1 cup almond flour
- ½ cup coconut flour
- ¼ cup erythritol (or your favorite keto sweetener)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup plain Greek yogurt (full-fat for best results)
- 3 large eggs
- 2 tbsp unsalted butter, melted
- 1 tsp vanilla extract
- Zest of 1 lemon (optional, for brightness)
Tools Needed
- Mixing bowls
- Whisk or electric mixer
- 8-inch round cake pan (or loaf pan)
- Parchment paper
Substitutions & Additions
- Swap Greek yogurt for sour cream if needed.
- Use monk fruit or stevia instead of erythritol.
- Add a handful of sugar-free chocolate chips or blueberries for a twist.
How to Make Keto Yogurt Cake
- Prep the oven & pan – Preheat oven to 350°F (175°C). Line your cake pan with parchment paper and lightly grease.
- Mix dry ingredients – In a bowl, whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
- Whisk wet ingredients – In another bowl, beat Greek yogurt, eggs, melted butter, vanilla, and lemon zest until smooth.
- Combine – Gently fold the dry ingredients into the wet mixture until a smooth batter forms.
- Bake – Pour batter into the pan and bake for 30–35 minutes, or until golden and a toothpick comes out clean.
- Cool & serve – Let cool completely before slicing. Serve as-is or with keto whipped cream and fresh berries!
What to Serve with Keto Yogurt Cake
- A hot espresso or iced coffee.
- Fresh raspberries, blueberries, or strawberries.
- A dollop of whipped cream or sugar-free chocolate drizzle.
Tips for Making It Perfect
- Don’t overbake—check at 30 minutes to keep it moist.
- Use room-temperature eggs for a fluffier cake.
- For extra richness, fold in a spoonful of sour cream.
Storage Instructions
- Store in an airtight container at room temp for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices individually (wrap in parchment and freeze in a zip bag) for up to 2 months.
General Information
This cake draws inspiration from European yogurt cakes that rely on tangy yogurt for tenderness. The keto twist makes it guilt-free while keeping the same beloved texture. It’s one of those recipes that feels homely yet elegant.
Frequently Asked Questions
1. Can I use flavored yogurt?
Yes, but make sure it’s unsweetened and low-carb.
2. Can I make this dairy-free?
Swap Greek yogurt with unsweetened coconut yogurt and butter with coconut oil.
3. Is this cake sweet enough?
It’s mildly sweet—great for keto. If you like sweeter desserts, add a couple more tablespoons of sweetener.
4. Can I use only almond flour?
Yes, but it may be denser. Coconut flour adds lightness.
Conclusion
This Keto Yogurt Cake is everything you want in a treat—light, fluffy, and satisfying without breaking your low-carb goals. Pair it with coffee, share it with friends, or enjoy a quiet slice for yourself.
If you loved this recipe, you might also enjoy these creations from my kitchen:
- Keto Lemon Pound Cake
- Sugar-Free Cheesecake Bars
- Low-Carb Chocolate Mug Cake
- Keto Blueberry Muffins
- Almond Flour Pancakes
Interactive Elements
If you try this recipe, please leave a comment and ⭐⭐⭐⭐⭐ rating below—it helps more keto friends find it! And don’t forget to share your creation on Pinterest here or tag me on Instagram @PoulefRecipe.
Nutritional Information (per serving, 1/8 cake)
| Calories | Carbs | Fiber | Net Carbs | Protein | Fat |
|---|---|---|---|---|---|
| 170 | 7g | 3g | 4g | 8g | 13g |
Heavenly Keto Yogurt Cake – Light, Moist & Guilt-Free Dessert
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Keto Yogurt Cake is light, moist, and perfectly sweet without the carbs. A fluffy, guilt-free dessert made with almond flour, coconut flour, and Greek yogurt.
Ingredients
1 cup almond flour
½ cup coconut flour
¼ cup erythritol
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
¾ cup Greek yogurt
3 large eggs
2 tbsp unsalted butter, melted
1 tsp vanilla extract
Zest of 1 lemon (optional)
Instructions
1. Preheat oven to 350°F (175°C). Line and grease an 8-inch cake pan.
2. Whisk almond flour, coconut flour, erythritol, baking powder, baking soda, and salt.
3. In another bowl, whisk yogurt, eggs, butter, vanilla, and lemon zest.
4. Combine wet and dry ingredients to form a smooth batter.
5. Bake for 30–35 minutes until golden and a toothpick comes out clean.
6. Cool before slicing and serving.
Notes
Store at room temperature for 3 days or refrigerate up to 1 week.
Freeze slices individually for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 170
- Sugar: 1g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 65mg
