Delicious Keto Yogurt Almond Cake
A delightful low-carb cake made with almond flour and Greek yogurt that is both moist and fluffy, perfect for satisfying your sweet cravings guilt-free.
Ingredients
Dry Ingredients
- 2 cups almond flour Finely ground
- 1/2 cup erythritol or preferred keto sweetener Adjust sweetness to taste
- 1 tablespoon baking powder Essential for rising
- 1 teaspoon salt
Wet Ingredients
- 1 cup plain Greek yogurt (unsweetened) Substitutable with sour cream
- 3 large eggs Room temperature
- 1/4 cup unsweetened almond milk
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
- In a mixing bowl, combine almond flour, sweetener, baking powder, and salt. Whisk to remove any lumps.
- In a separate bowl, whisk together Greek yogurt, eggs, almond milk, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry mixture using a spatula. Avoid overmixing.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Serving
- Serve with toppings like fresh berries or a dollop of whipped coconut cream.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Notes
To keep the cake moist, consider covering it with foil during baking. You can add lemon or orange zest for a citrusy flavor.