Keto Yogurt Cake
A moist, tangy, low-carb dessert bursting with lemon flavor.
Equipment
- 5x9 inch loaf pan
- Parchment Paper
- Mixing Bowls
- Whisk
Ingredients
- 1 cup Greek Yogurt
- 3 large Eggs
- 1/3 cup Melted Butter
- 2 Lemons zest and juice
- 2 cups Almond Flour
- 2 tbsp Coconut Flour
- 1/2 cup Erythritol
- 2 tsp Baking Powder
- 1 1/2 tsp Vanilla Extract
For Glaze
- Powdered Erythritol for glaze
- Hot Water for glaze
- Lemon Juice for glaze
Instructions
- Preheat oven to 350°F and line a 5×9 inch loaf pan with parchment paper, then grease it.
- Combine Greek yogurt, vanilla, melted butter, eggs, and lemon juice (and zest) in a bowl; mix thoroughly.
- Add almond flour, coconut flour, erythritol, and baking powder; fold until smooth.
- Pour batter into the prepared pan, smooth the surface, and bake for 50 minutes until golden.
- Cool in the pan for 20 minutes, then transfer to a rack to cool completely.
- Prepare glaze by mixing powdered erythritol, hot water, and lemon juice; whisk until smooth.
- Drizzle glaze over cooled cake, let set, then slice and enjoy!
Notes
Nutrition Information (per serving):
Calories: 200 kcal
Total Carbs: 12g (Net Carbs: 8g)
Fats: 14g
Protein: 6g #KetoDessert #LowCarbBaking #HealthyTreats #LemonLover
Calories: 200 kcal
Total Carbs: 12g (Net Carbs: 8g)
Fats: 14g
Protein: 6g #KetoDessert #LowCarbBaking #HealthyTreats #LemonLover
