I was astounded when I first tasted this keto yoghurt cake. It was difficult to believe it was keto-friendly because it was so light and fluffy.
I’m going to share this recipe for a low-carb yoghurt cake with you today. You will cook this low-carb yoghurt cake again and again because it is so simple to make. I guarantee it.
When you have delectable dishes like this yoghurt keto cake to guide you, the keto diet can be enjoyable and simple.
It’s a wonderful treat that you can make occasionally without feeling bad.
Reasons to Try This Recipe
This keto yoghurt cake looks amazing. Your guests will be in awe if you are holding an afternoon tea or dinner party.
– The cake is light and flavorful with a hint of lemon. It pairs well with tea and isn’t overly sweet.
Can This Cake Be Freezed?
Yes, there won’t be any issues if you freeze this keto yoghurt cake. Prior to slicing is the ideal time to freeze it. For up to two months, you can store it in the freezer.
Slice after that and serve as usual.
Thawing and freezing shouldn’t have an impact on the texture. But I advise eating it fresh for the best results.
Does This Recipe Actually Fit the Keto Diet?
You can tell that this recipe is actually extremely keto-friendly by looking at the ingredients list.
To make this cake suitable for anyone following a ketogenic diet, we use almond flour and other low-carb components.
You won’t lose your ketosis if you occasionally have a slice of this cake, but we advise you to do it in moderation.
Other Recipes for Cake
If you enjoyed this recipe for keto yoghurt almond cake, be sure to check out the other fantastic keto cake recipes on KetoAndEat.com.
The keto raspberry cheesecake and the keto red velvet cake are two of my favorites.
Keto Yogurt Almond Cake
- 1 cup Greek yoghurt,
- 1 teaspoon of vanilla extract and 1/3 cup of melted butter
- 3 Eggs
- 2 lemons, juice and zest
- 2 cups Almond Meal
- 2 tablespoons Coconut Flour,
- Baking soda, 2 tablespoons, and half a cup of erythritol
- Erythritol, half a cup (Powdered)
- 10 ml of lemon juice
- 2 Tablespoons Hot Water,
- Set the oven to 350 degrees (175C). Line a loaf pan with parchment paper and grease it.
- Whisk eggs, yoghurt, butter, vanilla, and lemon in a mixing bowl.
- Use a spatula to gently incorporate the remaining ingredients into the cake.
- Now, the mixture is placed in the loaf pan (which you preheated earlier). To make the top level, smooth it.
- For around 50 minutes, bake. Give it around 20 minutes to cool. After turning it off, give it another 20 minutes to rest.
- To make the glaze, combine the powdered sweetener, lemon juice, and two tablespoons of hot water in a bowl and whisk to combine.
- The cake should be baked before the glaze is applied.