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Keto Lemon Yogurt Cake
Keto Lemon Yogurt Cake

Keto Lemon Yogurt Cake
Introduction: Keto Lemon Yogurt Cake is a refreshing and moist cake that combines the tangy zest of lemon with the creamy texture of yogurt, all while keeping it low in carbs. This cake is perfect for those following a keto diet or anyone…
Keto Lemon Yogurt Cake
Source
Ingredients:
1
Servings
  • 1320
    ml
     almond flour
  • 120
    ml
     granulated erythritol or other keto-friendly sweetener
  • 120
    ml
     full-fat greek yogurt
  • 60
    ml
     melted coconut oil or butter
  • 3
    item
     large eggs
  • 60
    ml
     fresh lemon juice
  • 1
    tbsp
     lemon zest
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     a pinch of salt
Keto Lemon Yogurt Cake
Instructions:
  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.
  3. Combine Wet Ingredients: In another bowl, mix the Greek yogurt, melted coconut oil or butter, eggs, lemon juice, lemon zest, and vanilla extract until well combined.
  4. Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
  5. Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  7. Serve: Once cooled, slice and serve. You can garnish with a bit more lemon zest or a dollop of whipped cream if desired.
  • 1320
    ml
     almond flour
  • 120
    ml
     granulated erythritol or other keto-friendly sweetener
  • 120
    ml
     full-fat greek yogurt
  • 60
    ml
     melted coconut oil or butter
  • 3
    item
     large eggs
  • 60
    ml
     fresh lemon juice
  • 1
    tbsp
     lemon zest
  • 1
    tsp
     baking powder
  • 0.5
    tsp
     vanilla extract
  • 1
    item
     a pinch of salt
1
Servings
0

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the almond flour, erythritol, baking powder, and salt.

Combine Wet Ingredients: In another bowl, mix the Greek yogurt, melted coconut oil or butter, eggs, lemon juice, lemon zest, and vanilla extract until well combined.

Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.

Pour and Bake: Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Serve: Once cooled, slice and serve. You can garnish with a bit more lemon zest or a dollop of whipped cream if desired.

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