Name: Keto Yogurt Cake Recipe
Prep time: PT-487695H48M44S
Cook time: 50 min
Total time: 1 h
Cuisine: Keto
Ingredients: 1 cup Greek yogurt; 3 large eggs; 1/3 cup butter (melted); 2 lemons (zest and juice); 2 cups almond flour; 2 tablespoons coconut flour; 1/2 cup erythritol (granulated); 2 teaspoons baking powder; 1 1/2 teaspoons pure vanilla extract; 1/2 cup erythritol (powdered); 2 tablespoons hot water; 2 teaspoons lemon juice

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Why You’ll Love This Recipe

This Keto Yogurt Cake is a delightful, light, and refreshing dessert that’s perfect for anyone following a low-carb or keto lifestyle. With a tangy Greek yogurt base, fresh lemon zest, and a touch of sweetness from erythritol, it’s a guilt-free treat that satisfies your cake cravings. The moist texture of the cake pairs beautifully with the zesty lemon glaze, making it the perfect combination of flavor and fluffiness. It’s easy to make, gluten-free, and absolutely delicious!

Ingredients

For the Cake:

1 cup Greek yogurt
3 large eggs
1/3 cup butter (melted)
2 lemons (zest and juice)
2 cups almond flour (I recommend this one – [Amazon link])
2 tablespoons coconut flour (I recommend this one – [Amazon link])
1/2 cup erythritol (granulated)
2 teaspoons baking powder
1 1/2 teaspoons pure vanilla extract

For the Glaze:

1/2 cup erythritol (powdered)
2 tablespoons hot water
2 teaspoons lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven
Start by preheating the oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper and grease it lightly. Set it aside.
Mix Wet Ingredients
In a mixing bowl, add the Greek yogurt, vanilla extract, melted butter, eggs, lemon juice, and lemon zest. Mix everything together until fully combined and smooth.
Combine Dry Ingredients
Add the almond flour, coconut flour, erythritol, and baking powder into the bowl with the wet ingredients. Use a spatula to gently fold everything together until the batter is well-mixed.
Bake the Cake
Pour the batter into the prepared loaf pan and smooth it out with the back of a spoon or spatula. Bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake
Let the cake cool in the pan for about 20 minutes. Afterward, turn it out onto a cake rack to cool completely.
Make the Glaze
While the cake is cooling, make the glaze. In a small bowl, combine the powdered erythritol, 2 teaspoons of hot water, and lemon juice. Whisk everything together until the glaze is smooth and reaches a consistency that slowly drips down the sides of the cake. If the glaze is too thin, add a little more erythritol until you reach the desired consistency.
Glaze the Cake
Once the cake has cooled completely, pour the glaze over the top. Let it set for a few minutes before slicing and serving.
Serve and Enjoy
Slice the cake and enjoy a delicious, refreshing slice of keto-friendly yogurt cake! Perfect for a snack, dessert, or even with your morning coffee.

Servings and Timing

This recipe yields about 8 servings. The preparation time is approximately 10-15 minutes, and the baking time is around 50 minutes, making it a great, quick-to-make dessert.

Notes

Room Temperature Ingredients: Set out your eggs, yogurt, and butter about 30 minutes before baking. This helps them mix smoothly into the batter and prevents clumping. Cold ingredients can cause the butter to harden and result in an uneven batter.
Perfect Your Glaze Consistency: When making the glaze, start with less hot water and add a few drops at a time until the glaze reaches your desired consistency. If it becomes too thin, add more powdered erythritol to thicken it up. Always glaze a fully cooled cake to avoid the icing sinking in.
Be Patient with Cooling: Let the cake rest in the pan for exactly 20 minutes before turning it out onto a cake rack. If you remove it too soon, it may break; if you wait too long, it could stick to the pan.

Variations

Flavor Variations: You can try adding other flavorings like almond extract, orange zest, or even a bit of cinnamon for a different twist.
Topping Ideas: Top your cake with fresh berries, a dollop of whipped cream, or a few mint leaves for added color and flavor.
Make It Chocolate: Add 2 tablespoons of unsweetened cocoa powder to the batter for a chocolate version of this keto cake.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 4-5 days. To reheat, warm it up in the microwave for a few seconds or enjoy it cold straight from the fridge!

FAQs

Can I use a different sweetener?

Yes, you can use other low-carb sweeteners like stevia, monk fruit, or Swerve, but keep in mind that the measurements may differ depending on the sweetener’s sweetness level.

Can I use a different flour instead of almond flour?

Almond flour is ideal for keto baking, but you can experiment with other low-carb flours like sunflower seed flour or a coconut flour blend, although this may affect the texture.

Can I freeze this cake?

Yes, you can freeze the cake! Once fully cooled, wrap the cake tightly in plastic wrap or foil and store it in a freezer-safe bag for up to 3 months. Thaw it overnight in the fridge before serving.

How can I make this cake more moist?

If you’d like a slightly more moist cake, try adding 1/4 cup of unsweetened applesauce or sour cream to the batter. It will help retain moisture without affecting the flavor.

Conclusion

This Keto Yogurt Cake is an easy, flavorful dessert that’s perfect for anyone on a low-carb or keto diet. With its light, fluffy texture and zesty lemon flavor, it’s a treat that can be enjoyed any time. Whether you’re serving it at a gathering or enjoying it as an everyday snack, it’s sure to become a favorite in your keto recipe repertoire!