Keto Coconut Yogurt Cake

Keto Coconut Yogurt Cake is a delightful dessert that’s both moist and rich in coconut flavor, making it a perfect treat for those following a ketogenic or low-carb diet. The addition of yogurt keeps the cake tender and adds a slight tanginess, while the coconut flakes provide a lovely texture and taste. Topped with a creamy coconut yogurt frosting, this cake is a keto-friendly indulgence that’s sure to satisfy your sweet cravings without the guilt. Let’s dive into the recipe for this Keto Coconut Yogurt Cake.

Recipe: Keto Coconut Yogurt Cake

Ingredients:

For the Cake:

• 1 1/2 cups almond flour
• 1/2 cup unsweetened shredded coconut
• 1/2 cup powdered erythritol or your preferred keto-friendly sweetener
• 1/4 cup coconut flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup unsweetened coconut yogurt
• 1/4 cup unsweetened coconut milk
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract (optional)
• 1/4 cup unsweetened coconut flakes (for topping)

For the Coconut Yogurt Frosting:

• 1/2 cup unsweetened coconut yogurt
• 2 tablespoons powdered erythritol or your preferred keto-friendly sweetener
• 1/2 teaspoon vanilla extract

Instructions:

For the Cake:

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper for easy removal.
2. In a mixing bowl, whisk together the almond flour, unsweetened shredded coconut, powdered erythritol, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, unsweetened coconut yogurt, unsweetened coconut milk, melted coconut oil, vanilla extract, and coconut extract (if using).
4. Pour the wet ingredients into the dry ingredients and stir until you have a smooth cake batter.
5. Pour the batter into the prepared baking pan and spread it evenly.
6. Sprinkle the unsweetened coconut flakes evenly over the top of the cake batter.
7. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. The top should be lightly golden.

For the Coconut Yogurt Frosting:

8. While the cake is cooling, prepare the coconut yogurt frosting. In a bowl, combine the unsweetened coconut yogurt, powdered erythritol, and vanilla extract. Mix until well combined.

Assembly:

9. Once the cake has cooled, spread the coconut yogurt frosting evenly over the top.
10. If desired, sprinkle extra unsweetened shredded coconut or coconut flakes on top for decoration.
11. Allow the frosting to set before slicing and serving.

Nutrition Facts:

(recipe makes 16 servings):

• Calories: 137
• Total Fat: 11g
• Saturated Fat: 6g
• Cholesterol: 47mg
• Sodium: 156mg
• Total Carbohydrates: 6g
• Dietary Fiber: 3g
• Sugars: 1g
• Protein: 4g