Keto Yogurt Cake Recipe

Updated
4.9 from 47 votes

This Keto Yogurt Cake is a deliciously moist cake covered in a sweet sugar-free lemon glaze.

Two slices of Keto Yogurt Cake on a marble slab.
Keto Yogurt Cake

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

Keto Yogurt Cake Ingredients being mixed in a glass bowl.
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

Keto Yogurt Cake on a marble slab with a slice cut to reveal the moist texture of the cake.
How to make Keto Yogurt Cake
  1. Preheat your oven to 175C/350F. Grease and line a 5x9in a loaf pan and line with parchment paper. Set aside.
  2. In a mixing bowl, add the yogurt, butter, vanilla, eggs, lemon juice, and zest. Whisk together.
  3. Add the remaining cake ingredients and fold them together with a spatula until well combined.
  4. Pour the mixture into your prepared loaf pan and smooth out.
  5. Bake for 45-55 minutes, until the top, has browned and the cake springs back when touched.
  6. 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.
  7. 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.
  8. Pour or drizzle over your cooled cake. The glaze will set within 10 minutes.
  9. Cut your cake into 12 slices and serve.
Keto Yogurt Cake

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

4.92 from 47 votes
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Course: Dessert, Desserts, Snack, Snacks
Cuisine: American, Greek
Cook Time: 55 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 188kcal
Author: Gerri

Unit Conversion

Ingredients

Yogurt Cake Ingredients

  • 1 cup Greek Yogurt
  • 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
Made this recipe?Tag me at @myketokitchen
Keto Lemon Yogurt Cake sitting on a marble slab with two cut slices.
Keto Lemon Yogurt Cake

Looking for more delicious Keto Cake recipes? Try our;

To make a larger batch of this Keto Yogurt Cake recipe, adjust the servings above.

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Matt Dobson

I am the founder of My Keto Kitchen. I am a nutritionist, cooking enthusiast, and part-time Van Lifer! Along with a qualified chef, we have created a collection of delicious and healthy recipes.

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6 thoughts on “Keto Yogurt Cake Recipe”

  1. 5 stars
    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.

    Reply
  2. 5 stars
    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!

    Reply
    • 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.

      Reply

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