- Keto Yogurt Cake

$- 1 cup unsweetened Greek yogurt - 1/2 cup almond flour - 1/4 cup coconut flour - 1/2 cup erythritol or your preferred keto-friendly sweetener - 3 large eggs - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1 teaspoon vanilla extract - Zest of 1 lemon - Pinch of salt - Optional: 1/4 cup fresh blueberries or raspberries This keto yogurt cake is not just tasty; it is also good for you. Each slice has about: - Calories: 130 - Protein: 6g - Carbs: 5g - Fat: 10g - Fiber: 2g These numbers make this cake a smart choice for those on a keto diet. - Greek yogurt: This adds moisture and protein. It keeps the cake soft and helps reduce carbs. - Almond flour: This flour is low in carbs and gluten-free. It gives the cake a nice texture. - Coconut flour: A little goes a long way. It absorbs liquid well and adds fiber. - Erythritol: This sweetener is low in calories. It gives the cake sweetness without the carbs. - Eggs: They bind the ingredients and add protein. Eggs also help the cake rise. - Baking powder and baking soda: These help the cake rise and become fluffy. - Vanilla extract and lemon zest: These add flavor. They make the cake taste fresh and bright. - Berries (optional): They add a burst of flavor and color. They also bring extra nutrients. With these ingredients, you create a dessert that is both simple and delightful. You can find the full recipe to make it at home. 1. Preheat your oven to 350°F (175°C). 2. Grease a 9-inch round cake pan with coconut oil or line it with parchment paper. 3. In a large bowl, mix together 1 cup of unsweetened Greek yogurt, 1/2 cup of erythritol, and 3 large eggs. Use a whisk to blend until smooth. 4. Add in 1 teaspoon of vanilla extract, the zest of 1 lemon, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt. Whisk until well mixed. 5. Slowly add in 1/2 cup of almond flour and 1/4 cup of coconut flour. Fold these into the batter gently to avoid overmixing. If you want berries, fold in 1/4 cup of fresh blueberries or raspberries now. 6. Pour the batter into the prepared cake pan. Use a spatula to smooth the top. 7. Place the cake in the oven and bake for 25-30 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, it’s ready. 8. After baking, let the cake cool in the pan for about 10 minutes. 9. Transfer the cake to a wire rack to cool completely. 10. Once cool, slice the cake and place the pieces on a serving platter. For a nice finish, dust the top with powdered erythritol and add fresh berries. Enjoy your keto yogurt cake! When making keto yogurt cake, avoid overmixing the batter. This can make the cake dense. Use gentle folding instead. Also, make sure your baking powder is fresh. Old powder can lead to a flat cake. Lastly, don't skip the salt. It enhances the overall flavor. To keep your cake moist, use full-fat Greek yogurt. This adds richness and moisture. Adding lemon zest gives a bright flavor. You can also include berries for extra juice and taste. If you want a sweeter cake, adjust the sweetener to your liking. For this recipe, a 9-inch round cake pan works best. Make sure it’s non-stick or lined with parchment paper. A whisk is key for blending the yogurt and eggs smoothly. A spatula helps with folding the flour gently. Finally, a toothpick is essential for checking doneness. For the full recipe, refer to the previous section. {{image_4}} You can easily change the flavor of your keto yogurt cake. Here are some fun ideas: - Chocolate: Add 1/4 cup unsweetened cocoa powder for a rich chocolate taste. - Spices: Mix in cinnamon or nutmeg for a warm flavor. - Citrus: Use orange zest instead of lemon for a different twist. - Extracts: Try almond or coconut extract for unique flavors. If you need to adjust the recipe for dietary needs, it’s simple: - Egg substitutes: Use flax eggs or applesauce if you are vegan. One flax egg is made with 1 tablespoon ground flaxseed and 2.5 tablespoons water. - Gluten-free: This recipe is already gluten-free due to almond and coconut flours. - Dairy-free: Replace Greek yogurt with a plant-based yogurt. Serving your keto yogurt cake can be fun and creative: - Toppings: Top with whipped coconut cream or sugar-free whipped cream. - Accompaniments: Serve with fresh berries or a drizzle of sugar-free chocolate sauce. - Presentation: Place slices on a colorful plate and garnish with mint leaves. Feel free to explore these variations! They can make your keto yogurt cake even more exciting. For the complete recipe, check out the Full Recipe. To keep your keto yogurt cake fresh, store it in an airtight container. This helps maintain moisture and flavor. You can keep it at room temperature for one day. For longer storage, place it in the fridge. It will last there for up to five days. If you plan to eat it later, do not frost it until ready to serve. You can freeze this cake for later enjoyment. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. After that, place it in a freezer-safe bag or container. It can stay frozen for up to three months. When you are ready to eat it, thaw it in the fridge overnight. If you want to enjoy the cake warm, reheating is simple. You can use the microwave or the oven. For the microwave, place a slice on a plate. Heat it for about 15-20 seconds. If using the oven, preheat to 350°F (175°C). Heat the cake for about 10 minutes. This makes it soft and tasty again. You can use regular yogurt, but it will change the texture. Greek yogurt is thicker and creamier. This gives the cake a nice moisture and richness. If you choose regular yogurt, try to drain some liquid first. This helps keep the cake from being too wet. You can use coconut flour as a substitute, but use less. Coconut flour absorbs a lot of moisture. A good rule is to use one-fourth the amount of coconut flour. For example, if the recipe calls for one cup of almond flour, use only one-fourth cup of coconut flour. You can also try sunflower seed flour for a nut-free option. Check the cake with a toothpick. Insert it into the center of the cake. If it comes out clean, the cake is done. If there is wet batter on the toothpick, bake it a few more minutes. The edges of the cake should also pull away from the pan slightly. This shows it's ready to come out. This post shared how to make a delicious cake. We covered key ingredients and their nutrition. You learned step-by-step instructions, plus tips for success. We explored variations for flavors and dietary needs. Finally, we talked about storing and reheating your cake. In summary, this cake is easy to make and versatile. With the right care, you can enjoy it fresh or as leftovers. Now, get creative in the kitchen and bake your best cake yet!$

Indulge in the sweetness of Keto Yogurt Cake with this easy and delightful recipe! Made with unsweetened Greek yogurt, almond flour, and a hint of lemon zest, this cake is both healthy and satisfying. Perfect for satisfying those sweet cravings while staying on track with your keto lifestyle. Ready to bake a delicious treat? Click through to explore the full recipe and impress your friends with this tasty keto dessert!

Print Recipe Pin Recipe

Ingredients

1 cup unsweetened Greek yogurt

1/2 cup almond flour

1/4 cup coconut flour

1/2 cup erythritol or your preferred keto-friendly sweetener

3 large eggs

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon vanilla extract

Zest of 1 lemon

Pinch of salt

Optional: 1/4 cup fresh blueberries or raspberries

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a 9-inch round cake pan by greasing it lightly with coconut oil or lining it with parchment paper for easy removal.

In a large mixing bowl, combine the unsweetened Greek yogurt, erythritol, and eggs. Using a whisk, blend the mixture until it is smooth and uniform in texture.

Next, incorporate the vanilla extract, lemon zest, baking powder, baking soda, and a pinch of salt into the yogurt mixture. Whisk again until all the ingredients are well amalgamated.

Gradually add in the almond flour and coconut flour, gently folding them into the batter to avoid overmixing. If you are including berries, carefully fold them in at this stage.

Pour the batter into your prepared cake pan, using a spatula to smooth the top evenly.

Place the cake in the preheated oven and bake for 25-30 minutes. The cake is done when a toothpick inserted into the center comes out clean.

Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 8

- Presentation Tips: After the cake has cooled, slice it carefully and arrange the pieces on a beautiful serving platter. For an elegant touch, lightly dust the top with powdered erythritol and scatter fresh berries over the cake, creating a delightful visual appeal. Enjoy your delicious keto dessert!