Keto Yogurt Cake
The moist cake in this Keto Yogurt Cake is sweetened with sugar-free lemon icing. Make careful you select Greek yoghurt that has the fewest carbohydrates per 100g. Per 100g, the yoghurt we used had 3.9g net carbohydrates.Free Keto Meal Plan: Keto Diet Plan For Beginners Step-By-Step Guide
Ingredients
- 1 cup Greek yoghurt,
- 1/3 cup of melted unsalted butter
- 1 teaspoon Vanilla Extract,
- Three huge eggs
- 2 Lemons, juice, and zest
- 2 cups Almond flour,
- 2 tablespoons Coconut Flour,
- 1/2 cup of granulated erythritol
- 2 tablespoons Baking powder,
Ingredients for lemon glaze:
- 1/2 cup of powdered erythritol
- 1 tbsp Lemon Juice,
- 1 to 2 Tablespoons Hot Water,
Instructions
- Set the oven to 175 C/350 F. A 5x9-inch loaf pan should be greased, lined with parchment paper, and prepared. Place aside.
- Put(mixing bowl) yoghurt, butter, vanilla, eggs, lemon juice, and zest. Blend thoroughly.
- With a spatula, incorporate the remaining cake ingredients into the mixture after adding them.
- Smooth the mixture before adding it to the prepared loaf pan.
- Bake for FORTY5 FIVE to FIFTY FIVE minutes.
- After 15 minutes, remove from the pan(let cool). Before commencing the glaze, make certain the cake has cooled.
- The powdered sweetener, lemon juice, and around two tablespoons of hot water should all be combined in a bowl to make the glaze. Mix everything together while gradually adding water to achieve a pouring consistency for the glaze.
- Over your cooled cake, pour or drizzle. Ten minutes will pass before the glazing sets.
- Serve your cake after cutting it into 12 slices.
Notes
Nutrition
Serving: 120g; Calories: 188kcal; 6g Carbohydrate; 7g Protein; 16g Fat; 4g Saturated Fat; 61mg Cholesterol; 28mg Sodium; 115mg Potassium; 4g Fiber; 1g Sugar; 225IU Vitamin A; 10mg Vitamin C; 100mg Calcium; 1mg Iron; 6g Fiber; 16g Fat; 4g Saturated Fat; 61mg Cholesterol;