This low-carb and keto lemon yogurt cake with almond flour is tender and moist, sweet and tangy, and irresistible with a sweet lemony glaze.
As you might expect, yogurt is a key ingredient in this keto yogurt lemon cake and produces wonderfully moist, tender and tangy cake. Yogurt can be an ideal ingredient to moisten a cake since it's typically not as high in calories or fat compared to other ingredients like butter, ricotta, or oil. Plus, it comes with a little protein!
This yogurt cake is flavored with lemon zest and juice, which compliments the tang of the yogurt and brightens the cake with a sweet and sharp lemon flavor. It's definitely a cake for lemon lovers, or even those who may be on the fence since it's deliciously sweet.
When you top this yogurt cake with a sweet, sugar-free lemon glaze, it accelerates to a whole other level. It's definitely worth it, and the glaze takes just a few minutes to make.
To make this yogurt cake even more special, we love to serve with sugar-free whipped cream and strawberries, which is a perfect spring or summertime treat!
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KEY INGREDIENTS
Just a few notes on key ingredients:
- Yogurt: We use regular, full-fat FAGE Greek yogurt since it's unsweetened and tangy. We recommend using full-fat Greek yogurt since it produces moister cake.
- Lemon zest and juice: You'll need a fresh lemon to grate a tablespoon of lemon zest and juice. Lemon zest and lemon juice create a perfect lemony flavor.
- Erythritol: We use both granular and powdered erythritol in the recipe. We use Swerve granular for the cake and Swerve confectioners for the glaze. You can use another sugar-free sweetener as long as you adjust the amount accordingly.
- Almond flour:Â Be sure to use blanched, super-fine almond flour in this recipe. We do not use coconut flour since it dries the cake.
HOW TO MAKE
STEP 1: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan. Don't worry about covering the shorter sides of the pan.
STEP 2: In a medium-size bowl, whisk together almond flour, baking powder and salt.
STEP 3: In a large mixing bowl, add the yogurt, erythritol, eggs, lemon juice and zest, and vanilla extract. Stir until well combined.
STEP 4: Gradually fold in dry ingredients and mix until combined. Be careful not to over mix.
STEP 5:Â Pour mixture into prepared loaf pan and smooth top with spatula. Bake for 50 to 60 minutes (or longer), until a toothpick comes out clean when stuck in the middle. After 30 minutes of baking, cover with aluminum foil (to prevent top from burning). Let cool for at least 15 minutes before removing from pan.
STEP 6 (optional): While the yogurt cake is baking, you'll make the lemon glaze. In small bowl, combine a tablespoon of lemon juice with ¼ cup powdered sweetener. Mix until smooth. After cake has cooled, drizzle with lemon glaze.
EXPERT TIPS
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser cake. Rather, gently fold mixture together until just combined.
- After about thirty minutes of baking, we recommend covering the cake with foil, so the top doesn’t become overly brown.
- Since every oven heats differently, we recommend checking for doneness at 45 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
HOW TO STORE
After cake has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
Or you may wrap loaf or individual slices in freezer wrap or place in a freezer bag and store in the freezer no longer than 3 months. Thaw in the refrigerator for a day or night before serving.
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Recipe
Keto Lemon Yogurt Cake with Almond Flour
Ingredients
Keto Lemon Yogurt Cake
- 2 ¼ cups super-fine blanched almond flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsweetened, full-fat Greek yogurt (we use Fage 5% fat)
- ¾ cup erythritol (we use Swerve Granular)
- 4 large eggs
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
Sugar-Free Lemon Glaze (optional)
- 1 tablespoon lemon juice
- ¼ cup Swerve Confectioners
Instructions
- Get started: Pre-heat oven to 350 degrees F. Grease a loaf pan with butter or lightly oil with avocado or coconut oil. Cut a piece of parchment paper to fit the length of the pan and place in pan. Don't worry about covering the shorter sides of the pan.
- Make the batter: In a medium-size bowl, whisk together almond flour, baking powder and salt. In a large mixing bowl, add the yogurt, erythritol, eggs, lemon juice and zest, and vanilla extract. Stir until well combined. Gradually fold in dry ingredients and mix until combined. Be careful not to over mix. Pour mixture into prepared loaf pan and smooth top with spatula.
- Bake: Bake for 50 to 60 minutes (or more), until a toothpick comes out clean when stuck in the middle. After 30 minutes of baking, cover with aluminum foil (to prevent top from burning). Let cool for at least 15 minutes before removing from pan.
- Make lemon glaze (optional): While the yogurt cake is baking, you'll make the lemon glaze. In small bowl, combine a tablespoon of lemon juice with ¼ cup powdered sweetener. Mix until smooth. After cake has cooled, drizzle with lemon glaze.
Notes
- Nutrition estimate does not include the optional glaze. The glaze adds 0.3 calories and 0.08 net carbs per serving.
- For best results, use room-temperature eggs. To quickly get eggs to room temperature, simply run under warm water for a few minutes.
- When combining the wet and dry ingredients, do not overmix the batter, which may result in denser cake. Rather, gently fold mixture together until just combined.
- After about thirty minutes of baking, we recommend covering your cake with foil, so the top doesn’t become overly brown.
- Since every oven heats differently, we recommend checking for doneness at 45 minutes. Simply insert a wooden or medal pick into the center. If it comes out clean or with just a few crumbs, it’s done.
- After cake has cooled, cover with foil. You may keep at room temperature for 3 days. After 3 days, store in the refrigerator.
I made this to bring to a dinner of a keto friend. I put it in a round 9 inch pan and cooked for 35 - 40 min and it was puffed, lightly browned and perfect. I had only some plain whole milk yogurt and I left it to drain for an hour in the fridge over a fine mesh colander lined with double paper towel and it worked great. I think it would also work great with sour cream instead of yogurt or half of each. I added whipped cream and macerated strawberries with monkfruit and lemon in them to serve alongside. It was delish!
Good to know about the whole milk yogurt. Love your serving idea of whipped cream and macerated strawberries!
Could you tell me, how many grams are in one cup?
It depends on the ingredient, but for 5% Fage Greek Yogurt (the only ingredient that has 1 cup in the recipe), 1 cup weighs about 227g. Let me know if you were asking about a different ingredient.
I made this and really liked the flavor. I used granular monkfruit/erythritol. My oven temp was 350, but it took almost 75 minutes to bake. I will make it again. You should edit your NOTES section where it talks about melted chocolate and change the word "bread" to cake, for consistency. You must have copied and pasted another recipe.
Thank you for your comment and noting the edits I need to make! Wow, 75 minutes. I will note that the bake time may be up to 75 minutes, in addition to changing the notes referencing chocolate and bread. Oops! Thank you so much for letting me know!!
Can I use monk fruit sweetener instead?
Yes, if it's granular monkfruit sweetener, it'll turn out the same. I have not tried it with a liquid monkfruit sweetener - if you're using that just be sure you check the conversion amount.
How many servings does this recipe make? With appreciation,
Genevieve
It makes 12 servings. Thanks for brining this to my attention! It wasn't in the recipe card so I added it in. Thanks again!