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Keto Yogurt Cake

A moist and flavorful keto-friendly yogurt cake with a tangy lemon glaze, perfect for a low-carb dessert.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert
Cuisine: keto
Calories: 250
Ingredients Method Notes

Ingredients
  

Dairy and Eggs
  • 1 cup Greek Yogurt
  • 3 large Eggs
Fats
  • 1/3 cup Butter (melted)
Flavorings and Zest
  • 2 lemons Lemons (zest and juice)
Dry Ingredients
  • 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
  • 1/2 cup Erythritol (powdered)
  • 2 tablespoons Hot Water
  • 2 teaspoons Lemon Juice

Method
 

  1. Preheat oven to 350°F (175°C) and line a 5×9 inch loaf pan with parchment paper.
  2. Mix Greek yogurt, eggs, melted butter, lemon zest and juice, and vanilla in a bowl.
  3. Fold in almond flour, coconut flour, erythritol, baking powder, and powdered erythritol.
  4. Pour batter into the pan and bake for 50 minutes until golden.
  5. Cool for 20 minutes, then remove from pan and cool completely.
  6. Mix powdered erythritol, hot water, and lemon juice for glaze. Pour over cooled cake and set.

Notes

Ensure all ingredients are well mixed for best texture.