Keto Yogurt Cake
This cake is a delightful blend of creamy yogurt, zesty lemon, and sweet erythritol.
Equipment
- Loaf Pan
Ingredients
- 1 cup Greek Yogurt
- 3 large Eggs
- 1/3 cup melted Butter
- 2 Lemons (zest and juice)
- 2 cups Almond Flour
- 2 tablespoons Coconut Flour
- 1/2 cup granulated Erythritol
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/2 cup powdered Erythritol (for glaze)
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Begin by preheating your oven to 350°F (175°C) and prepare a 5×9 inch loaf pan with parchment paper and grease it.
- In a mixing bowl, combine Greek yogurt, vanilla, melted butter, eggs, and lemon juice (with zest). Mix thoroughly.
- Incorporate the remaining cake ingredients and gently fold until well combined.
- Transfer the batter into the loaf pan and smooth the top. Bake for 50 minutes until golden brown.
- Allow the cake to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.
- For the glaze, mix powdered erythritol, hot water, and lemon juice in a small bowl until smooth.
- Drizzle the glaze over the cooled cake, let it set, slice, and enjoy your delicious keto yogurt cake!
Notes
Feel free to adjust the sweetness of the glaze according to your taste.
