This Keto Yogurt Cake is a deliciously moist cake covered in a sweet sugar-free lemon glaze.
When choosing your Greek Yogurt be sure to pick one with the lowest carbs per 100g. The yogurt we used was 3.9g net carbs per 100g.
This Keto Yogurt Cake recipe makes 12 serves. 1 serving is one slice and has 2g net carbs.
Store leftover Keto Yogurt Cake in the fridge for up to 2 weeks or freeze for up to 3 months.
Keto Yogurt Cake Ingredients
- Yogurt Cake Ingredients:
- 1 cup of Greek Yogurt
- ⅓ cup of Unsalted Butter, melted
- 1 teaspoon of Vanilla Extract
- 3 large Eggs
- 2 Lemons, zest, and juice
- 2 cups of Almond Flour
- 2 tablespoons of Coconut Flour
- ½ cup of Erythritol, granulated
- 2 teaspoons of Baking Powder
- Lemon Glaze Ingredients:
- ½ cup of Erythritol, powdered
- 1 tablespoon of Lemon Juice
- 1-2 tablespoons of Hot Water
How to Make Keto Yogurt Cake
- Preheat your oven to 175C/350F. Grease and line a 5x9in a loaf pan and line with parchment paper. Set aside.
- In a mixing bowl, add the yogurt, butter, vanilla, eggs, lemon juice, and zest. Whisk together.
- Add the remaining cake ingredients and fold them together with a spatula until well combined.
- Pour the mixture into your prepared loaf pan and smooth out.
- Bake for 45-55 minutes, until the top, has browned and the cake springs back when touched.
- Cool in the pan for 15 minutes before turning out onto a cake rack, and leave to cool completely. Ensure the cake has cooled before beginning the glaze.
- For the glaze, add the powdered sweetener, lemon juice, and about two teaspoons of hot water into a bowl. Whisk together, continuing adding a small amount of water until the glaze is of pouring consistency.
- Pour or drizzle over your cooled cake. The glaze will set within 10 minutes.
- Cut your cake into 12 slices and serve.
Keto Yogurt Cake with Lemon Glaze
This Keto Yoghurt Cake is a deliciously moist cake covered in a sweet sugar-free lemon glaze.
Rate it
Print Pin EmailServings: 12 servings
Calories: 188kcal
Unit Conversion
Ingredients
Yogurt Cake Ingredients
- 1 cup Greek Yogurt
- ⅓ cup Unsalted Butter melted
- 1 teaspoon Vanilla Extract
- 3 large Eggs
- 2 Lemons zest and juice
- 2 cups Almond Flour
- 2 tablespoons Coconut Flour
- ½ cup Erythritol granulated
- 2 teaspoons Baking Powder
Lemon Glaze Ingredients
- ½ cup Erythritol powdered
- 1 tablespoon Lemon Juice
- 1-2 tablespoons Hot Water
Instructions
- Preheat your oven to 175C/350F. Grease and line a 5x9in loaf pan and line with parchment paper. Set aside.
- In a mixing bowl, add the yogurt, butter, vanilla, eggs, and lemon juice and zest. Whisk together.
- Add the remaining cake ingredients and fold together with a spatula, until well combined.
- Pour the mixture into your prepared loaf pan and smooth out.
- Bake for 45-55 minutes, until the top has browned and the cake springs back when touched.
- Cool in the pan for 15 minutes, before turning out onto a cake rack, and leaving to cool completely. Ensure the cake has cooled before beginning the glaze.
- For the glaze, add the powdered sweetener, lemon juice and about 2 teaspoons of the hot water into a bowl. Whisk together, continuing adding a small amount of water until the glaze is of pouring consistency.
- Pour or drizzle over your cooled cake, the glaze will set within 10 minutes.
- Cut your cake into slices and serve.
Video
Keto Yogurt Cake Recipe – Healthy Low-Carb Sugar Free Dessert (2g Carbs)
Nutrition
Serving: 120g | Calories: 188kcal | Carbohydrates: 6g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 28mg | Potassium: 115mg | Fiber: 4g | Sugar: 1g | Vitamin A: 225IU | Vitamin C: 10mg | Calcium: 100mg | Iron: 1mg
Looking for more delicious Keto Cake recipes? Try our;
To make a larger batch of this Keto Yogurt Cake recipe, adjust the servings above.
Hi! Looking forward to trying this recipe . Is the coconut flour essential?
Hi Charlie, yes the recipe won’t work without coconut flour. Sorry.
This is my new favorite keto desert. I did not have lemon so I added strawberry extract and it is perfect. I didn’t put any frosting on it. This is perfect with a cup 9f coffee and so versatile.
So glad you loved the yogurt cake, Micheala. Love your strawberry twist. We may give that a go next time.
I made this today substituting extra virgin olive oil for the butter cuz that’s the taste I like and it came out marvelous. I added in a tsp of lemon extract, and instead of the glaze I just squeeze straight lemon juice on it. I will definitely make this recipe again. Thanks so much. Can’t wait to try the walnut cake next!
Hello Hanah, thank you so much for your kind words. I think I might give the butter a go next time, thank you for the tip.