The Perfect Sweet Snack for Your Keto Cravings
Ever craved a cake that’s both decadent and guilt-free? Say hello to this Keto Yogurt Cake! With its creamy texture and delightful flavor, you’ll wonder how something so healthy can taste so indulgent. Plus, it’s made with simple ingredients and bakes up perfectly every time — your future dessert dreams just got a major upgrade!
Why Make This Recipe
Let’s be real: who doesn’t want a delicious treat that’s also super easy to whip up? Here’s why this Keto Yogurt Cake is a must-try:
- One Bowl Wonder: Quick cleanup means more time to enjoy, and we all know we could use that!
- Family-Friendly: Your kids (and even picky eaters) won’t know it’s low-carb. Sneaky mom points, anyone?
- Versatile Flavor: You can keep it classic or add a touch of chocolate to liven things up. Who doesn’t love options?
Ingredients
You don’t need fancy stuff — just these basics! Grab:
- 1 cup plain Greek yogurt
- 3 large eggs
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 1/2 cup erythritol (or your preferred sweetener)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder (optional for that chocolatey goodness)
Directions
Ready to get baking? Just follow these simple steps:
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the yogurt, eggs, and vanilla extract until smooth.
- In another bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cocoa powder (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
How to Make Keto Yogurt Cake (Overview)
Making your Keto Yogurt Cake is as easy as pie! Well, technically it’s a cake, but you know what I mean. Here’s how it goes down:
- Preheat your oven like a boss.
- Mix yogurt, eggs, and vanilla in one bowl — super smooth, just like your favorite dating profile pic.
- Whisk together the dry ingredients in another bowl — you want them to be best buds before mixing.
- Combine wet and dry ingredients gently. Don’t overmix; that’s just rude.
- Pop it in the oven, grab a cup of coffee (or tea) while it bakes.
- Let it cool and then dig in. Pro tip: Enjoy with a dollop of whipped cream for extra indulgence! 😉
How to Serve Keto Yogurt Cake
Let your serving creativity shine! Cut it into lovely squares and serve it on a vibrant plate. Pair it with fresh berries, which will add color, crunch, and a pop of flavor. The aromas of vanilla and cocoa will have your family and friends drooling before they even take a bite. Serve it warm with a sprinkling of powdered erythritol on top for a charming finish. Yum!
How to Store Keto Yogurt Cake
Want to make this deliciousness last? Store your Keto Yogurt Cake in an airtight container in the fridge for about 3-4 days. Can’t finish it all? Freeze it for up to a month. Just wrap slices in plastic wrap and pop them in a freezer bag. When you crave a slice, let it thaw in the fridge overnight or microwave for a few seconds to warm it up!
Tips to Make Keto Yogurt Cake
Here are a few insider tricks for your baking adventure:
- Use room temperature eggs: They blend better, giving you a smoother batter.
- Customize your sweetener: Feel free to substitute with your favorite low-carb options!
- Don’t skip the cooling time: It makes a big difference in texture and flavor balance.
- Add a pinch of cinnamon if you want a flavor twist — it’s an unexpected delight!
- For a richer cake, substitute half the almond flour for more coconut flour. Just remember that coconut flour is absorbent!
Variation
Looking to add some flair? Try adding zest from a lemon or lime for a refreshing twist, or go for a pumpkin version in the fall by incorporating pumpkin puree and spices. If you want it vegan, swap the eggs for flax eggs or unsweetened applesauce — but keep an eye on the texture!
FAQs
1. Can I use other sweeteners instead of erythritol?
Absolutely! You can try monk fruit, stevia, or any sugar-free sweetener you prefer. Just adjust the amounts according to sweetness levels.
2. How can I make Keto Yogurt Cake ahead of time?
You can bake it a day in advance and keep it in the fridge. Just allow it to cool completely before storing.
3. Can I freeze the cake?
Yes, indeed! Slice and freeze it for up to a month. Just wrap tightly to prevent freezer burn.
📌 Pin this recipe for your next cozy dinner night!
Keto Yogurt Cake
Ingredients
Main Ingredients
- 1 cup plain Greek yogurt
- 3 large eggs Use room temperature for better mixing
- 1/2 cup almond flour
- 1/2 cup coconut flour Can adjust for richer flavor
- 1/2 cup erythritol Or any preferred low-carb sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder Optional for chocolate flavor
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and grease a cake pan.
- In a large bowl, whisk together the yogurt, eggs, and vanilla extract until smooth.
- In another bowl, combine the almond flour, coconut flour, erythritol, baking powder, baking soda, salt, and cocoa powder (if using).
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool before slicing and serving.
Notes
Printable Recipe Card
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