Description

This Keto Yogurt Cake is a soft, moist, and wonderfully flavorful low-carb dessert that combines the tangy brightness of Greek yogurt and fresh lemon with a delicate almond and coconut flour texture. Sweetened perfectly with erythritol, it provides a satisfying treat without compromising your keto lifestyle. Easy to make with simple ingredients and no special baking skills required, this cake features a luscious lemon glaze that balances sweet and tart for a classic bakery-style finish.

Ingredients

Scale

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

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper, then grease it lightly to prevent sticking. Set aside.
Mix Wet Ingredients: In a mixing bowl, combine the Greek yogurt, pure vanilla extract, melted butter, eggs, lemon juice, and lemon zest. Mix thoroughly until the mixture is smooth and fully combined.
Add Dry Ingredients: Add the almond flour, coconut flour, granulated erythritol, and baking powder to the wet mixture. Gently fold with a spatula until just combined, making sure to not overmix to preserve the cake’s tender texture.
Bake the Cake: Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 50 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake: Allow the cake to cool in the pan for 20 minutes to set and avoid breaking. Then carefully remove the cake and place it onto a wire rack to cool completely before glazing.
Prepare the Glaze: In a small bowl, whisk together powdered erythritol, hot water, and lemon juice until the glaze is smooth and pourable. Adjust consistency if needed by adding more powdered erythritol or water in small amounts.
Glaze and Serve: Pour the glaze over the fully cooled cake, allowing it to slowly drip down the sides. Let the glaze set before slicing and serving your delicious keto yogurt cake. Enjoy!

Notes

Room Temperature Ingredients: Take eggs, yogurt, and butter out of the fridge at least 30 minutes before baking to ensure smooth mixing and a lump-free batter. If in a hurry, warm eggs in warm water for 5 minutes and microwave yogurt in short bursts.
Perfect Your Glaze Consistency: Start with less hot water and add a few drops at a time to achieve a glaze thick enough to coat but thin enough to drip. If glaze is too thin, add more powdered erythritol. Glaze only a fully cooled cake to prevent runniness.
Be Patient with Cooling: Let the cake rest in the pan for exactly 20 minutes before removing to prevent breaking or sticking. Handle gently when transferring as keto cakes are more delicate.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: keto yogurt cake, low carb cake, lemon keto cake, gluten free keto dessert, keto baking, almond flour cake, coconut flour cake, sugar free cake, ketogenic dessert