Name: Keto Yogurt Cake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup Greek Yogurt; 3 large Eggs; 1/3 cup Butter, melted; Zest and juice of 2 Lemons; 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

Introduction

This keto yogurt cake is soft, moist, and perfectly balanced with sweet and tangy flavors that satisfy your cake cravings. Made with Greek yogurt and fresh lemon, it offers a delightful texture and brightness that’s rare in low-carb desserts. Plus, the simple glaze adds a beautiful finish that tastes like a traditional cake.

Two slices of light yellow cake with a soft, crumbly texture sit side by side on a white speckled tray. Each slice has a smooth, thick layer of white icing spread evenly on top, creating a clean contrast against the cake's golden edges. The background shows a white marbled surface, adding an elegant touch to the simple presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake:

1 cup Greek yogurt
3 large eggs
1/3 cup butter, melted
Zest and juice of 2 lemons
2 cups almond flour
2 tablespoons coconut flour
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

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper, grease it lightly, and set aside.

Step 2: In a mixing bowl, combine the Greek yogurt, vanilla extract, melted butter, eggs, lemon zest, and lemon juice. Mix well until smooth.

Step 3: Add the almond flour, coconut flour, erythritol, and baking powder to the wet ingredients. Fold gently with a spatula until just combined.

Step 4: Pour the batter into the prepared loaf pan and smooth the surface. Bake for 50 minutes, or until the top is golden brown and a toothpick inserted comes out clean.

Step 5: Allow the cake to cool in the pan for 20 minutes. Then, carefully remove it from the pan and transfer to a cooling rack to cool completely.

Step 6: To make the glaze, whisk together the powdered erythritol, hot water, and lemon juice in a small bowl until smooth. Pour the glaze over the cooled cake, let it set, then slice and serve.

Tips & Variations

Use room temperature eggs, yogurt, and butter to create a smooth, lump-free batter. If needed, warm eggs in warm water for 5 minutes and microwave yogurt in short bursts.

Adjust the glaze consistency by adding hot water a few drops at a time until it thickly coats but slowly drips down the cake. If too thin, stir in more powdered erythritol.

Be patient when cooling: let the cake rest in the pan for exactly 20 minutes before removing to prevent breaking. Allow it to cool fully before glazing to avoid melting the icing.

FAQs

Can I use a different sweetener instead of erythritol?

Yes, you can substitute erythritol with other keto-friendly sweeteners like monk fruit or stevia blends. However, the taste and texture of the glaze and cake might slightly vary.

Will this cake freeze well?

Yes, you can freeze the cake without the glaze for up to 2 months. Wrap it tightly in plastic wrap and foil. Thaw overnight in the fridge and add fresh glaze before serving.