Looking for a deliciously moist and tangy cake that fits into your keto diet? This Greek yogurt keto cake is the perfect solution. Made with simple ingredients like almond flour, lemon, and creamy Greek yogurt, it strikes the ideal balance between rich and light.
The yogurt gives the cake a nice tang while also lending it an ultra-moist texture. At the same time, the almond flour keeps it low in carbs and high in protein. And the bright, zesty flavors from fresh lemon zest and juice cut through the richness beautifully.
The end result is a cake that feels special enough for company but easy enough for a weeknight. It’s a versatile, crowd-pleasing low carb dessert.
Continue reading for the full, simple recipe along with pro tips for customizing it to your tastes. With its luscious lemon glaze, this may become your new favorite keto-friendly cake.
👍 Why You’ll Love This Recipe
Quick and Easy: This keto greek yogurt cake recipe is a lifesaver for busy bakers. No complicated steps or fancy ingredients here. In just a few minutes, you’ll have a batter ready to bake.
Creamy Dream: Greek yogurt takes center stage in this recipe, bringing a delightful creaminess that keeps the cake moist and oh-so-satisfying. Plus, it adds a protein boost, making this a guilt-free indulgence (well, almost!).
Keto-Friendly Fun: Say goodbye to sugar crashes and hello to sustained energy! This keto yogurt cake recipe is specially formulated for the keto lifestyle, using sugar substitutes and almond flour to keep your carb count in check. Now you can enjoy cake without compromising your keto goals!
Perfect for a Crowd (or Not): This recipe yields a delightful loaf cake, perfect for sharing with friends and family at a potluck or brunch. Or, if you’re feeling a little selfish (we won’t judge!), you can savor slices throughout the week for a satisfying keto treat.
✨ Recipe Ingredients
For this keto yogurt cake recipe you will need:
For The Cake
- 1 cup Greek Yogurt
- 3 Eggs (large)
- 1/3 cup Butter (melted)
- 2 Lemons (zest and juice)
- 2 cups Almond Flour (I recommend this one – amazon link)
- 2 tablespoons Coconut Flour (I recommend this one– amazon link)
- 1/2 cup Erythritol (granulated)
- 2 teaspoons Baking Powder
- 1 1/2 teaspoons Pure Vanilla Extract
For The Glaze
- 1/2 cup Erythritol (powdered)
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
👨🍳 How To Make
Follow this easy recipe to make the best low carb yoghurt cake ever!
Step 1
Start by preheating the oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper. Grease it and set it aside.
Step 2
Add the Greek yogurt, vanilla, butter, eggs, and lemon juice (and zest) to a mixing bowl. Mix everything well.
Step 3
Add the remaining cake ingredients and fold them together using a spatula until combined.
Step 4
Pour the batter into the loaf pan and smooth it out. Bake for 50 minutes until the top browns.
Step 5
Let the cake cool in the pan for 20 minutes. Then, turn it out onto a cake rack and allow it to cool completely.
Step 6
And now we will make the delicious glaze. Add the powdered sweetener, 2 teaspoons of hot water, and lemon juice into a small bowl.
Whisk everything together. Pour over the cake, allow it to set, slice, and serve! Enjoy this delicious yogurt keto cake!
💡Tips
1. Selecting the Right Yogurt
Using the right type of Greek yogurt is crucial for achieving the perfect texture and flavor in your keto yogurt cake. Opt for a full-fat Greek yogurt to ensure your cake is moist, rich, and satisfying.
Low-fat or non-fat yogurts not only compromise the texture but also often contain more sugars, which could affect the carbohydrate content of your cake.
Full-fat Greek yogurt, on the other hand, contributes to a creamy consistency and provides a subtle tanginess that complements the lemon flavor beautifully.
Moreover, it’s important to use Greek yogurt at room temperature to integrate smoothly with the other ingredients, preventing any curdling and ensuring a uniform batter.
2. Almond and Coconut Flours
Almond and coconut flours are staples in keto baking, offering low-carb alternatives to traditional wheat flour. However, they have unique properties that require careful handling.
Almond flour, made from finely ground almonds, provides a moist, tender crumb and a slightly nutty flavor. It’s essential to use blanched, finely ground almond flour for the best texture, as coarse almond meal can make your cake gritty.
Coconut flour, on the other hand, is highly absorbent, meaning a little goes a long way. Its inclusion helps to balance the moisture content without making the batter too heavy.
Sifting both flours before adding them to the batter can also prevent clumps and ensure a smooth, even texture. Remember, the correct ratio of almond to coconut flour is key to a successful keto greek yogurt cake, providing structure and moisture while keeping the carb count low.
3. Achieving the Perfect Sweetness with Erythritol
Erythritol plays a vital role in keto baking, offering a sugar-free sweetness that doesn’t spike blood sugar levels.
For this keto yogurt cake recipe, using granulated erythritol for the cake and powdered erythritol for the glaze ensures a balanced sweetness without the aftertaste sometimes associated with sugar alternatives.
It’s important to ensure the erythritol is well-integrated into the batter and glaze to avoid any granular texture. In the cake, erythritol also helps to create a golden crust, mimicking the effect of sugar in traditional cakes.
4. Monitoring the Cake During Baking
Start checking your cake for doneness around the 40-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is done.
If not, continue baking, checking every 5 minutes to avoid overbaking, which could lead to a dry texture. Additionally, if the top of the cake is browning too quickly, you can loosely cover it with aluminum foil to prevent burning.
Once baked, allowing the cake to cool in the pan on a wire rack for the specified 20 minutes helps the structure to set, preventing it from collapsing.
Variations
1. Orange Almond Keto Yogurt Cake: Swap out the lemons for oranges to create an orange almond keto yogurt cake. This variation substitutes lemon zest and juice with the zest and juice of two oranges, offering a sweeter, yet tangy flavor.
The orange zest and juice infuse the cake with a vibrant citrus aroma, perfectly complementing the almond flour’s nuttiness. The glaze, too, gets an orange twist, using orange juice instead of lemon, enhancing the cake’s overall sweetness and providing a refreshing change to the original recipe.
2. Coconut Lime Keto Yogurt Cake: Here, you replace lemons with limes and add an extra half cup of shredded coconut into the batter. The lime’s zesty edge combined with the coconut’s sweetness and texture brings a beachy vibe to your dessert table.
The glaze remains similar, but with lime juice for that punchy kick. It’s a delightful variation that teleports your taste buds to a sunny, sandy beach.
3. Raspberry Lemon Keto Yogurt Cake: This variation introduces raspberries into the mix, offering a lovely burst of fruitiness and color. You’d follow the original recipe closely, but gently fold in a cup of fresh or frozen raspberries into the batter before baking.
The raspberries not only add a pop of color but also infuse the cake with a juicy, tart flavor that complements the lemon beautifully.
For an added touch, sprinkle a few raspberries on top of the glaze once it’s set for a decorative and delicious finish.
4. Blueberry Lemon Keto Yogurt Cake: For those who love a burst of berry flavor, this variation incorporates blueberries into the original lemon cake recipe. Simply add one cup of fresh blueberries to the batter, carefully folding them in to distribute evenly.
The blueberries add a sweet and slightly tart taste, which pairs wonderfully with the lemon’s zesty flavor.
5. Chocolate Chip Keto Yogurt Cake :Change it up with chocolate chips to satisfy those chocolate cravings while staying on track with your keto diet.
Instead of the lemon zest and juice, keep it simple with an extra teaspoon of vanilla extract, and fold in a cup of sugar-free chocolate chips before pouring the batter into the loaf pan.
Storage
The keto lemon yoghurt cake can be stored in an airtight container in the fridge for up to 3 days. It can also be wrapped tightly in plastic wrap or aluminum foil and frozen for up to 2 months.
To freeze, let the cake cool completely after baking. Wrap it first in plastic wrap, making sure to press out all the air and seal it tightly. Then wrap it again in foil. Store it in the freezer in a freezer bag if desired.
You’ll Love These Recipes Too
If you liked my keto almond cake with yogurt recipe, make sure to check out these recipes too:
Frequently Asked Questions
1. What can I substitute for Greek yogurt if I don’t have any or don’t like Greek yogurt?
You can substitute regular plain yogurt, sour cream, or full-fat coconut cream. The substitutions may slightly change the texture but will still taste great.
2. What is the difference between granulated and powdered erythritol?
Granulated erythritol is used in the cake batter itself. It helps provide sweetness and texture. Powdered erythritol is used to make the glaze because it dissolves more smoothly. Using powdered erythritol helps create a smooth glaze that pours nicely over the cake.
3. Will the glaze make the cake soggy?
The glaze in this recipe uses powdered erythritol, which absorbs less moisture than other sweeteners. Additionally, the hot water helps the glaze set quickly, preventing it from soaking into the cake and making it soggy.
The Keto Diet & Cakes
Sticking to a keto diet can be challenging with all the sweet temptations around. It’s easy to cave in and grab a cookie or slice of cake, undoing your hard work to stay in ketosis. That’s why having delicious keto-friendly dessert options available is so important for success on this low-carb, high-fat way of eating.
This Greek yogurt keto cake is a perfect solution when a sweet craving strikes. Made with wholesome ingredients like almond and coconut flour, lemon, yogurt, and sweetened naturally with erythritol, it provides maximum taste and nutrition while keeping carbs low.
Some of the key reasons this cake – and keto desserts in general – are great for keto diets include:
Keeps You in Ketosis: By using low-carb flours and sugar substitutes instead of white flour and sugar, keto cakes allow you to satisfy sweet cravings without getting kicked out of ketosis. Staying in this fat-burning state is essential for weight loss and energy on keto.
Provides Key Nutrients: Ingredients like almond flour, yogurt, eggs, and lemons means this cake provides nutrients like healthy fats, protein, probiotics, and vitamin C. This nourishes your body while still staying low-carb.
Curb Sweet Tooth: When sugar cravings strike, having a delicious keto sweet treat that tastes like the real thing is key to stick to the diet long-term. This cake hits the spot perfectly.
So Many Flavor Options: From lemon to chocolate to vanilla and more, keto cake recipes come in endless flavor options to keep your sweet tooth happy. The yogurt in this recipe keeps things moist and tasty.
Easy to Make Ahead: Low-carb cakes like this one often keep well in the fridge or freezer. Having grab-and-go options ready transforms a keto diet from restrictive to convenient.
Impressive Taste and Texture: With options like this moist, tangy yogurt cake with bright lemon glaze, you won’t feel like you’re missing out just because it’s keto. Even cake lovers enjoy every last crumbs.
So if you’re struggling to stick with keto because of sweet cravings, keeping tasty low-carb treats like this Greek yogurt cake around is key. The impressive taste and texture make it feel like an indulgent dessert, but the keto-friendly ingredients mean you can enjoy guilt-free! With options this delicious, anyone can power through cravings and stay committed to their weight loss goals.
This light and lemony yogurt cake is a delicious keto-friendly dessert option. The almond and coconut flours keep it low in carbs while the Greek yogurt and eggs make it nice and moist. The tangy lemon glaze provides the perfect sweet and sour finish.
For more easy keto recipes like this one, be sure to explore the rest of the site and subscribe to our email list. Have you tried any good keto dessert recipes lately? Share in the comments! I’d love to hear your favorites or answer any questions you have about making this yogurt keto cake.
Keto Yogurt Cake
Print RecipeIngredients
For The Cake
For The Glaze
- 1/2 cup Erythritol (powdered)
- 2 tablespoons Hot Water
- 2 teaspoons Lemon Juice
Instructions
- Start by preheating the oven to 350°F (175°C) and lining a 5×9 inch loaf pan with parchment paper. Grease it and set it aside.
- Add the Greek yogurt, vanilla, butter, eggs, and lemon juice (and zest) to a mixing bowl. Mix everything well.
- Add the remaining cake ingredients and fold them together using a spatula until combined.
- Pour the batter into the loaf pan and smooth it out. Bake for 50 minutes until the top browns.
- Let the cake cool in the pan for 20 minutes. Then, turn it out onto a cake rack and allow it to cool completely.
- And now we will make the delicious glaze. Add the powdered sweetener, 2 teaspoons of hot water, and lemon juice into a small bowl.Whisk everything together. Pour over the cake, allow it to set, slice, and serve! Enjoy this delicious yogurt keto cake!
Definitely will give this one a try.
This was delicious. I baked for 50 minutes and it wasn’t done, I shut the oven off and left it in, it was perfect. Yum!
This is the THE best keto cake recipe I have ever made. The cake was so fluffy, moist and tangy. It was even better (more fluffy) than the non-keto lemon cake which I make. I did need to leave it in the oven for an additional 10 minutes as the top didn’t brown after 50 mins. I was worried that the extra time in the oven would dry it out, but it was absolutely PERFECT. Thanks so much, Richard, for sharing your delicious recipe!
This was absolutely delicious. Just what I was looking for in a low carb Lemon cake.
I cut the recipe in half because I wasn’t sure if I was going to love it and I didn’t want to waste the ingredients if it was going to be a bomb.
I used two eggs. I know this is sinful, but I used a quarter cup of sugar because I don’t like the aftertaste of keto sugars..
I put it in an 8 x 8 pan
I didn’t even use any glaze and it was absolutely delicious. The texture was great along with the taste.!
And I might add I am very picky about my food so bravo you did a great job with this recipe 💛