Are you ready to indulge in a delightful dessert that’s not only delicious but also fits perfectly into your keto lifestyle? I’m excited to share my recipe for a Keto Yogurt Cake that’s moist, flavorful, and oh-so-easy to make! In just 50 minutes, you can whip up this delightful treat that will impress your family and friends. Plus, it’s a fantastic way to satisfy your sweet tooth without the guilt. Let’s dive in!
Why You’ll Love This Recipe
- Low-carb and keto-friendly, perfect for your healthy lifestyle.
- Moist and flavorful, thanks to the Greek yogurt and fresh lemons.
- Quick to prepare, making it a great option for busy weeknights.
- Versatile enough to serve at gatherings or enjoy as a simple dessert.
- Pairs wonderfully with a cup of tea or coffee!
Ingredients
To make this scrumptious Keto Yogurt Cake, you’ll need the following ingredients:
- 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)
- 2 tablespoons Coconut Flour (I recommend this one)
- 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
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get to the fun part—making the cake!
- Start by preheating your oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper. Grease it and set it aside.
- In a mixing bowl, add the Greek yogurt, vanilla, melted butter, eggs, and lemon juice (along with the zest). Mix everything well until combined.
- Next, add the remaining cake ingredients: almond flour, coconut flour, erythritol, and baking powder. Fold them together using a spatula until everything is well combined.
- Pour the batter into the prepared loaf pan and smooth it out. Bake for 50 minutes, or until the top is beautifully browned.
- Once baked, let the cake cool in the pan for 20 minutes. Then, turn it out onto a cake rack and allow it to cool completely.
- While the cake is cooling, let’s make the delicious glaze! In a small bowl, combine the powdered erythritol, hot water, and lemon juice. Whisk everything together until smooth. Pour the glaze over the cooled cake, allow it to set, slice, and serve!
Enjoy this delicious yogurt keto cake!
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Keto Yogurt Cake turns out perfectly:
- Make sure your ingredients are at room temperature for better mixing.
- Don’t skip the lemon zest; it adds a wonderful flavor!
- For a fun twist, consider adding some fresh berries to the batter before baking.
- Check the cake a few minutes before the baking time is up to avoid overbaking.
- If you prefer a sweeter cake, feel free to adjust the amount of erythritol to your taste.
How to Serve
This Keto Yogurt Cake is perfect for any occasion! Here are some serving suggestions:
- Serve it as a delightful dessert after a family dinner.
- Pair it with a dollop of whipped cream or a scoop of keto-friendly ice cream.
- Enjoy it with a cup of tea or coffee for a lovely afternoon treat.
- Slice it up and serve it at your next gathering or potluck!
Make Ahead and Storage
If you’re planning ahead, this cake can be made in advance! Here are some storage tips:
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, keep it in the refrigerator for up to a week.
- You can also freeze the cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It will keep well for up to 3 months.
- When ready to enjoy, simply thaw it in the refrigerator overnight.
And there you have it! A delicious Keto Yogurt Cake that’s sure to become a favorite in your home. If you’re looking for more quick family dinners or easy pasta recipes, don’t forget to check out my Keto Cheesecake Fluff or my Homemade Smoothies for more delightful options. Happy baking!
Keto Yogurt Cake
Ingredients
Method
- Preheat oven to 350°F (175°C) and line a 5×9 inch loaf pan with parchment paper.
- Mix Greek yogurt, eggs, melted butter, lemon zest and juice, and vanilla in a bowl.
- Fold in almond flour, coconut flour, erythritol, baking powder, and powdered erythritol.
- Pour batter into the pan and bake for 50 minutes until golden.
- Cool for 20 minutes, then remove from pan and cool completely.
- Mix powdered erythritol, hot water, and lemon juice for glaze. Pour over cooled cake and set.