Looking for a delicious keto friendly dessert that doesn’t taste like you’re on a diet? This lemon yogurt cake is exactly what you need!
It’s soft, moist, and has the perfect balance of sweet and tangy flavors that will satisfy your cake cravings.
I spent months testing different keto cake recipes, and this one quickly became a favorite in my house.
The combination of Greek yogurt and lemon creates an amazing texture that’s hard to find in most low carb desserts. Plus, the glaze on top makes it look and taste just like a traditional cake.
The best part about this recipe is that you don’t need any special baking skills to make it. If you can mix ingredients in a bowl, you can make this cake!
The almond flour and coconut flour work together to create the perfect cake texture, while the erythritol provides just the right amount of sweetness without any strange aftertaste.
This cake is perfect for any occasion – from birthday celebrations to afternoon tea, or just when you want something sweet but don’t want to break your keto diet.
👍 Why You’ll Love This Recipe
Perfect Texture: Thanks to the Greek yogurt, this cake has an amazing moist texture that’s hard to find in keto baking.
Many keto cakes can be dry or crumbly, but the yogurt keeps everything soft and tender, just like a regular cake. You won’t believe it’s low carb when you take your first bite!
Real Lemon Flavor: Using fresh lemon zest and juice gives this cake a natural, bright taste that artificial flavorings just can’t match.
The combination of tangy lemon with the sweet glaze creates the perfect balance that will make your taste buds happy. It’s refreshing and satisfying at the same time
No Strange Aftertaste: One common problem with keto desserts is the weird aftertaste from sweeteners.
This recipe uses erythritol in just the right amount, so you won’t get any of that cooling effect or strange taste that some keto desserts have. It tastes just like a regular lemon cake!
✨ Recipe Ingredients
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:
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. Room Temperature Ingredients
Take your eggs, yogurt, and butter out of the fridge at least 30 minutes before starting. When these ingredients are at room temperature, they mix much better together and create a smoother batter.
Cold ingredients can make your batter lumpy and cause the melted butter to solidify into small pieces.
If you forget to take them out early, you can put the eggs in warm water for 5 minutes and microwave the yogurt in short 10-second bursts until it’s not cold anymore.
2. Perfect Your Glaze Consistency
The glaze should be thick enough to stay on top of the cake but thin enough to slowly drip down the sides.
Start with less hot water than the recipe calls for – you can always add more, but you can’t take it away.
Add water just a few drops at a time until you get the right consistency. If your glaze becomes too thin, add more powdered erythritol. Let the cake cool completely before glazing, or the glaze will just soak in.
3. Be Patient with Cooling
It’s tempting to take the cake out of the pan right away, but waiting is important. Let it cool in the pan for exactly 20 minutes – any less and it might break, any more and it could stick.
When moving it to the cooling rack, handle it gently as keto cakes are usually more delicate than regular cakes.
Let it cool completely before adding the glaze – even a slightly warm cake will make the glaze too runny.
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Check out these recipes too:
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 💛