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Keto Chocolate Yogurt Cake Recipe

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Moist, rich, low-carb chocolate cake made with Greek yogurt, almond flour, and cocoa. One bowl, no sugar, no flour, just real flavor and an easy recipe that actually works.

Ingredients

Scale

Dry:

  • 1 1/2 cups almond flour (super fine)

  • 1/2 cup unsweetened cocoa powder

  • 1 tsp baking soda

  • 1/4 tsp salt

Wet:

  • 3 large eggs

  • 1/2 cup powdered erythritol or monk fruit blend

  • 1/2 cup full-fat plain Greek yogurt

  • 1/3 cup melted butter or coconut oil

  • 1 tsp vanilla extract

  • 1 tbsp brewed coffee (optional)

Instructions

  • Preheat oven to 350°F (175°C). Grease an 8-inch round pan or line it with parchment.

  • In a large bowl, mix almond flour, cocoa powder, baking soda, and salt.

  • Add eggs, yogurt, sweetener, melted butter, vanilla, and coffee (if using). Stir until smooth.

  • Pour batter into the pan.

  • Bake 25–30 minutes. Toothpick should come out slightly moist but not wet.

  • Cool in pan 10 minutes, then transfer to wire rack. Let cool fully before slicing or frosting.

Notes

  • Use full-fat Greek yogurt for best texture.

  • Don’t overbake—cake continues to cook as it cools.

  • Coffee adds depth but doesn’t taste like coffee.

  • Best served the next day after chilling for a richer flavor.

  • Store in fridge for up to 5 days or freeze slices for up to 2 months.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-chocolate-yogurt-cake/