Keto Yogurt Cake
This Keto Yogurt Cake is a light, creamy low-carb dessert that's easy to prepare in less than an hour. Made with Greek yogurt, almond flour, and keto-friendly sweetener, it's a delicious guilt-free treat perfect for any occasion.
Ingredients
- 2 cups almond flour
- 1 cup Greek yogurt unsweetened
- 1/2 cup erythritol or your preferred keto sweetener
- 3 large eggs
- 1/4 cup coconut oil melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
- Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan or line it with parchment paper.
- In a large mixing bowl, combine the almond flour, erythritol, baking powder, and salt. Stir until the dry ingredients are well mixed.
- In another bowl, whisk together the Greek yogurt, eggs, coconut oil, and vanilla extract until the mixture is smooth and creamy.
- Pour the wet ingredients into the dry mix bowl and gently fold everything together until a smooth batter forms. Be careful not to overmix!
- Transfer the batter into the prepared cake pan and spread it evenly.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Once baked, remove it from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.