Keto Yogurt Cake 

This Keto Yogurt Cake from KetoAndEat is a moist, tangy lemon‑flavored low‑carb loaf built around Greek yogurt, almond flour, and coconut flour. Gluten‑free and naturally keto, it’s sweetened with erythritol and brightened with lemon juice and zest. The yogurt keeps the crumb soft and tender—no dryness in sight—and a simple sugar‑free lemon glaze crowns the cake. Perfect for keto snacking or a light dessert, it delivers familiar lemony richness without the carb load. Despite its simplicity, this cake feels celebratory—easy enough for weeknight prep, yet lovely enough for a special occasion.

Ingredients

• Cake:
  
  

  • 1 cup (≈ 240 g) Greek yogurt
    
    

  • ⅓ cup (≈ 75 g) unsalted butter, melted
    
    

  • 3 large eggs
    
    

  • Zest and juice of 2 lemons
    
    

  • 2 cups almond flour
    
    

  • 2 Tbsp coconut flour
    
    

  • ½ cup erythritol (granulated)
    
    

  • 2 tsp baking powder
    
    

  • 1½ tsp pure vanilla extract
    
    

• Glaze:
  
  

  • ½ cup powdered erythritol
    
    

  • 1 Tbsp lemon juice
    
    

  • 1–2 Tbsp hot water (to thin as needed)
    
    

Directions

1. Preheat your oven to 350 °F (175 °C) and line a 5×9‑inch loaf pan with parchment. Grease lightly and set aside.
   
   

2. In a large bowl, whisk together the Greek yogurt, melted butter, eggs, vanilla, lemon zest, and lemon juice until smooth.
   
   

3. Fold in the almond flour, coconut flour, erythritol, and baking powder until the batter is well combined and free of lumps.
   
   

4. Pour the batter into the prepared pan and smooth the top. Bake for 45–55 minutes, or until the cake is golden and springs back when lightly pressed. If top browns early, loosely tent with foil.
   
   

5. Let the cake cool in the pan for ~15–20 minutes, then carefully transfer to a wire rack to cool fully. Cool completely before glazing.
   
   

6. For the glaze, whisk together powdered erythritol, lemon juice, and hot water a little at a time until pourable but thick. Adjust as needed.
   
   

7. Drizzle the glaze over the cooled cake. Let it set (~10 minutes) before slicing and serving. 

Nutrients (per slice, recipe yields 12 slices)

• Calories: ~188 kcal
  
  

• Total Carbohydrates: ~6 g (≈4 g net carbs)
  
  

• Protein: ~7 g
  
  

• Fat: ~16 g
  
  

• Sugar: ~1 g (from yogurt)
  
  

• Fiber: ~4 g