Keto Yogurt Cake
Print RecipeIndulge in a delicious low carb dessert with this keto yogurt cake recipe! Full of flavor and low in carbs, this cake is perfect for keto!
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Ingredients
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!
Notes
Room Temperature Ingredients
Set out the eggs, yogurt, and butter about 30 minutes before baking so they mix smoothly and keep the batter lump-free. Cold ingredients make the butter harden and create clumps.
Perfect Your Glaze Consistency
You want a glaze that sits on top but drips slowly down the sides. Begin with less hot water than you need, adding only a few drops at a time until it looks right.
If it gets too thin, stir in more powdered erythritol. Always glaze a fully cooled cake, or the icing will sink in.
Be Patient with Cooling
Let the cake rest in the pan for exactly 20 minutes-any sooner and it may break, any longer and it can stick.
Nutrition
Calories: 200kcal
Servings: 4 people
Calories: 200kcal
Cost: $10
