Keto Yogurt Cake with Lemon and Moist Yogurt Texture Recipe

Introduction

If you’re craving a keto-friendly dessert that feels indulgent and fresh, this Keto Yogurt Cake is the answer. Soft, moist, and bursting with real lemon flavor, it’s a perfect low-carb treat that doesn’t compromise on taste or texture.

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 (for glaze)
• 2 tablespoons Hot Water (for glaze)
• 2 teaspoons Lemon Juice (for glaze)

Instructions

1. 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.
2. Step 2: In a mixing bowl, combine Greek yogurt, melted butter, eggs, vanilla extract, lemon juice, and lemon zest. Mix well until smooth.
3. Step 3: Add almond flour, coconut flour, erythritol, and baking powder to the wet mixture. Fold together gently with a spatula until fully combined.
4. Step 4: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes, or until the top is lightly browned and a toothpick comes out clean.
5. Step 5: Let the cake cool in the pan for 20 minutes. Then gently transfer it to a wire rack to cool completely.
6. Step 6: To make the glaze, whisk together powdered erythritol, hot water, and lemon juice in a small bowl until smooth. Pour over the cooled cake and allow it to set before slicing and serving.

Tips & Variations

• Use room temperature ingredients for a smoother batter and better cake texture. If your eggs and yogurt are cold, warm them slightly before mixing.
• Adjust the glaze consistency by adding hot water a few drops at a time until it thickly coats the cake without running off too quickly.
• Handle the cake gently when transferring it to avoid breaking, as keto cakes tend to be more delicate than traditional ones.
• For extra lemon flavor, sprinkle a little lemon zest over the glaze before it sets.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. To enjoy, thaw slightly at room temperature or warm briefly in the microwave. The glaze may soften after refrigeration but will still taste delicious.

How to Serve

Serve this delicious recipe with your favorite sides.

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, but adjust quantities according to their sweetness since some can be more potent.

What if I don’t have coconut flour?

Coconut flour helps with the cake’s structure and moisture balance. If you don’t have it, you can try increasing the almond flour slightly but avoid large substitutions as it may affect texture.

Keto Yogurt Cake with Lemon and Moist Yogurt Texture Recipe

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★★★★★

4.6 from 103 reviews

This Keto Yogurt Cake is a moist, soft, and flavorful low-carb dessert featuring a perfect balance of sweet and tangy lemon flavors. Made with Greek yogurt, almond and coconut flours, and erythritol as a sweetener, this cake delivers a traditional texture and taste without compromising your keto lifestyle. Topped with a light lemon glaze, it’s an easy, delicious treat suitable for any occasion.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Keto
• Diet: Low Carb

Ingredients

Scale 1x2x3x

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 Granulated Erythritol
• 2 teaspoons Baking Powder
• 1 1/2 teaspoons Pure Vanilla Extract

For The Glaze

• 1/2 cup Powdered Erythritol
• 2 teaspoons Hot Water
• 2 teaspoons Lemon Juice

Instructions

1. Prepare Pan and Oven: Preheat your oven to 350°F (175°C). Line a 5×9 inch loaf pan with parchment paper, grease it well, and set aside to ensure easy cake removal after baking.
2. Mix Wet Ingredients: In a mixing bowl, combine Greek yogurt, melted butter, eggs, vanilla extract, lemon zest, and lemon juice. Mix thoroughly to create a smooth, homogeneous batter.
3. Add Dry Ingredients: Add almond flour, coconut flour, granulated erythritol, and baking powder to the wet mixture. Fold gently using a spatula until all ingredients are just combined to preserve airiness.
4. Bake the Cake: Pour the batter evenly into the prepared loaf pan. Smooth the surface with a spatula. Bake for 50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
5. Cool the Cake: Allow the cake to cool in the pan for exactly 20 minutes to set its structure. Then carefully turn it out onto a rack to cool completely to room temperature to prevent the glaze from melting.
6. Prepare the Glaze: In a small bowl, whisk together powdered erythritol, hot water, and lemon juice until you have a smooth, pourable glaze without graininess.
7. Glaze and Serve: Pour the glaze evenly over the cooled cake. Let the glaze set for a few minutes before slicing. Serve and enjoy this delicious keto-friendly lemon yogurt cake.

Notes

• Room Temperature Ingredients: Bring eggs, yogurt, and butter to room temperature about 30 minutes before mixing to ensure a smooth batter and better ingredient integration.
• Glaze Consistency: Start with less hot water when mixing the glaze and add a few drops at a time until it reaches the desired thickness. A glaze too thin will soak in; too thick will not drizzle nicely.
• Cooling Patience: Cool the cake for 20 minutes in the pan before removing to avoid breaking or sticking. Fully cool the cake before glazing for best results.

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