Keto Yogurt Cake with Lemon and Moist Yogurt Texture Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
