Delicious Keto Yoghurt Almond Cake

If you ask me, keto-friendly desserts are a game changer.

This almond-based cake brings together the tangy goodness of yogurt with a nutty richness that’ll make you forget it’s low-carb. The combination creates a moist, satisfying treat that feels like a regular cake but keeps those carbs in check.

It’s made with simple ingredients you probably already have in your keto pantry, and the yogurt adds a lovely protein boost while keeping everything light and fluffy. The almonds give it that perfect bit of texture and natural sweetness.

It’s a reliable dessert that works for both special occasions and everyday treats, perfect for anyone watching their carbs but still craving something sweet.

What Kind of Greek Yogurt Should I Use?

For this keto cake recipe, full-fat Greek yogurt is your best bet since it adds richness and helps keep the cake moist without adding extra carbs. While you could use low-fat Greek yogurt, it might result in a slightly drier texture. Regular Greek yogurt works better than Greek-style yogurt because it’s thicker and has less moisture, which helps maintain the cake’s structure. Just make sure to check the label for added sugars – you’ll want to stick with plain, unsweetened Greek yogurt to keep this cake truly keto-friendly.

Options for Substitutions

Since this is a keto cake, some ingredients are pretty specific, but here are some helpful swaps you can try:

• Greek yogurt: You can use sour cream instead of Greek yogurt for similar results. Coconut yogurt works too if you’re dairy-free, though the texture might be slightly different.
• Almond flour: This is a key ingredient for keeping the cake keto-friendly – it’s best not to substitute it. However, if you’re just looking for gluten-free options (not keto), you could use ground sunflower seeds for a nut-free version.
• Coconut flour: This ingredient is tricky to replace since it’s super absorbent. If you must, try using 6 tablespoons of almond flour instead of the 2 tablespoons coconut flour.
• Erythritol: Other keto sweeteners like monk fruit, allulose, or xylitol can work here. Just check the conversion chart as sweetness levels vary between brands.
• Lemon: You can swap lemon for lime or orange if you prefer – just use the same amounts of zest and juice to keep the liquid ratio right.
• Vanilla essence: Vanilla extract or vanilla bean paste work just fine here. You could even try almond extract for a stronger almond flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when baking with almond flour is preventing the cake from becoming too dense – make sure to whisk your eggs thoroughly until they’re light and airy, as this creates the structure your cake needs without gluten. The temperature of your ingredients matters more than you might think – bringing eggs, yogurt, and melted butter to room temperature helps them blend smoothly and creates a more even texture in your finished cake. Another common mistake is undermixing the erythritol, which can leave gritty patches in your cake, so take the time to cream it well with your wet ingredients until it’s completely dissolved. For the best results, resist the urge to open the oven door while baking, as keto cakes are more delicate than traditional ones and can sink in the middle if exposed to sudden temperature changes – wait until at least 25 minutes have passed before checking for doneness with a toothpick.

What to Serve With Keto Yogurt Almond Cake?

This light and lemony keto cake pairs perfectly with a dollop of fresh whipped cream or a scoop of sugar-free vanilla ice cream on top. For breakfast or brunch, serve it alongside your favorite hot beverage – I love it with a creamy latte made with almond milk or a cup of Earl Grey tea. If you’re hosting friends, add some fresh berries on the side (strawberries, raspberries, or blackberries work great) to keep things low-carb while adding a pop of color to the plate. You can also drizzle some sugar-free caramel sauce over each slice for an extra special touch.

Storage Instructions

Keep Fresh: This keto yoghurt almond cake stays moist and tasty when kept in an airtight container in the fridge. It’ll keep well for up to 5 days – though in my house, it rarely lasts that long! Just make sure it’s completely cool before storing to keep that lovely texture.

Freeze: Want to save some for later? Cut the cake into individual slices, wrap them in plastic wrap or parchment paper, and pop them in a freezer-safe container. They’ll stay good for up to 3 months. This is super handy when you need a quick keto-friendly dessert!

Thaw & Serve: When you’re craving a slice, just transfer it from the freezer to the fridge the night before. Let it come to room temperature for about 30 minutes before serving – this brings out the best flavor and texture. If you stored it in the fridge, just let it sit out for 15 minutes before enjoying.

Preparation Time	15-20 minutes
Cooking Time	45-55 minutes
Total Time	60-75 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 50-60 g
• Fat: 140-160 g
• Carbohydrates: 50-60 g

Ingredients

• 1 cup greek yogurt
• 1/3 cup melted unsalted butter
• 1 teaspoon vanilla essence
• 3 large eggs
• Zest and juice from 2 lemons
• 2 cups almond flour
• 2 tablespoons coconut flour
• 1/2 cup granulated erythritol
• 2 teaspoons baking powder
• 1/2 cup powdered erythritol
• 1 tablespoon lemon juice
• 1 to 2 tablespoons hot water

Step 1: Prepare the Baking Pan and Preheat the Oven

Start by preheating your oven to 175°C (350°F).

Grease a 5×9 inch loaf pan and line it with parchment paper to ensure your cake can be easily removed after baking.

Set the prepared loaf pan aside for later use.

Step 2: Mix the Wet Ingredients

In a mixing bowl, combine the yogurt, melted butter, vanilla extract, eggs, and both the lemon juice and zest.

Use a whisk to blend these ingredients together until they are well combined and the mixture is smooth.

Step 3: Incorporate the Dry Ingredients

Add the remaining cake ingredients (such as flour, sugar, baking powder, and any other specified ingredients) into the bowl with the wet mixture.

Use a spatula to fold them together gently until everything is well combined and a smooth batter forms.

Step 4: Bake the Cake

Pour the batter into your prepared loaf pan, smoothing out the top to ensure even baking.

Place the pan into your preheated oven and bake for 45-55 minutes.

You’ll know it’s ready when the top has browned and the cake springs back when lightly touched.

Step 5: Cool the Cake

After baking, allow the cake to cool in the pan for 15 minutes.

Then, turn it out onto a cake rack and leave it to cool completely.

It’s important that the cake is fully cooled before you start applying the glaze.

Step 6: Prepare and Apply the Glaze

In a small bowl, mix the powdered sweetener with lemon juice and about 2 teaspoons of hot water.

Whisk these together, adding small amounts of water until the glaze reaches a pourable consistency.

Drizzle or pour the glaze over your cooled cake, allowing it to set for about 10 minutes.

Step 7: Serve and Enjoy

Once the glaze has set, cut your cake into slices and serve.

Enjoy your delightful lemon cake with its sweet, tangy glaze!