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