Irresistible Keto Yogurt Cake Recipe That Will Make You Forget You’re Eating Low-Carb

If you’ve ever had a sweet craving while on a keto diet, you know the struggle—how do you satisfy your sweet tooth without wrecking your carb count for the day? Well, let me introduce you to the ultimate keto dessert game-changer: Keto Yogurt Cake. It’s light, fluffy, tangy, and—best of all—low in carbs! This recipe is perfect for breakfast, dessert, or even an afternoon snack when you’re craving something sweet but still want to stay on track with your keto lifestyle.

Now, before you start thinking that low-carb desserts aren’t your thing, let me promise you, this cake is the real deal. It has all the texture and flavor of a traditional yogurt cake, but without the sugar spike. You won’t feel like you’re sacrificing a thing.

Why You’ll Love This Keto Yogurt Cake

  • Low-Carb Goodness: Each slice contains only about 4 grams of net carbs, making it perfect for staying within your daily carb count.
  • Sugar-Free, But Still Sweet: Thanks to keto-friendly sweeteners like erythritol or monk fruit, this cake hits the perfect sweet spot without any added sugar.
  • Tangy & Rich Flavor: The yogurt adds a delicious tang that balances the sweetness beautifully.
  • Moist Texture: Greek yogurt makes the cake extra moist and fluffy. It’s like biting into a cloud, but keto-friendly!
  • Easy To Make: You don’t have to be a baking genius to whip up this cake. A handful of ingredients and a few simple steps are all it takes.

Let’s be honest—whether you’re on keto or not, everyone loves a good cake. And this one is so easy and so delicious, it might just become your new go-to dessert. But before we dive into the recipe, let’s answer a few questions you might be wondering about keto desserts.

Can You Really Have Cake on Keto?

Absolutely, you can! The key to keto baking is to replace traditional flour and sugar with low-carb alternatives. In this recipe, we’ll be using almond flour and a keto-approved sweetener like erythritol or monk fruit. Both of these ingredients ensure that your cake stays fluffy, moist, and perfectly sweet without all the carbs that would typically come from refined sugar and wheat flour.

But there’s another secret weapon in this recipe that makes it extra special: Greek yogurt. Yogurt isn’t just for breakfast anymore; it adds moisture and a rich tangy flavor to your cake that balances out the sweetness.

What Kind of Yogurt Can You Eat on Keto?

Not all yogurts are created equal, especially on a keto diet. Many store-bought yogurts are loaded with added sugars, which can kick you out of ketosis faster than you can say “cheesecake.” But don’t worry—plain, full-fat Greek yogurt is your best friend in this recipe. It’s naturally lower in carbs, higher in fat, and packs a protein punch, making it keto-friendly.

When shopping for your yogurt, always check the label to ensure it has no added sugars. We recommend using a plain, unsweetened Greek yogurt that has around 6-8 grams of carbs per serving. Full-fat varieties will also add richness to the cake.

Ingredients You’ll Need for Keto Yogurt Cake

Let’s get into the fun part: what you’ll need to make this delicious keto yogurt cake. These ingredients are pantry staples for anyone on a keto diet, so you probably already have most of them on hand.

Dry Ingredients:

  • 1 ½ cups almond flour – Almond flour is a keto baking staple. It gives the cake a fluffy texture without the carbs from regular flour.
  • ⅓ cup erythritol or monk fruit sweetener – Both are zero-carb sweeteners, so feel free to use whichever one you prefer.
  • 1 teaspoon baking powder – Helps the cake rise.
  • A pinch of salt – Balances out the flavors.

Wet Ingredients:

  • 3 large eggs – Eggs are essential for binding and adding richness.
  • 1 cup full-fat plain Greek yogurt – Provides moisture and a tangy flavor that balances the sweetness.
  • 1 teaspoon vanilla extract – Adds that extra depth of flavor. You can also try almond or lemon extract for a twist.
  • ¼ cup melted butter or coconut oil – Keeps the cake moist and rich.

Optional Add-Ins:

  • Lemon zest – If you’re a fan of a citrus kick, add the zest of one lemon to your batter.
  • Berries – Blueberries or raspberries are low in carbs and can add a juicy burst of flavor to the cake. Just fold a small handful into the batter.

Step-by-Step Directions to Make Your Keto Yogurt Cake

Ready to get baking? Here’s how to make the perfect keto yogurt cake that will have everyone asking for seconds—even those who aren’t keto!

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. This ensures that your cake doesn’t stick, and it’ll make cleanup a breeze.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the almond flour, erythritol, baking powder, and salt. Set this mixture aside.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs until they’re light and frothy. Add in the Greek yogurt, melted butter, and vanilla extract. Whisk everything together until smooth. This wet mixture is what makes your cake moist and flavorful.

Step 4: Mix Wet and Dry Ingredients

Now, slowly add your dry ingredients into the wet ingredients, mixing until everything is combined. You don’t want to overmix the batter—just stir until there are no lumps. If you’re adding lemon zest or berries, gently fold them in at this point.

Step 5: Pour Into Pan and Bake

Pour the batter into your prepared cake pan and smooth out the top with a spatula. Pop it into the oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and firm to the touch.

Step 6: Let It Cool

Resist the urge to cut into your cake right away! Let it cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This allows the cake to set and makes slicing easier.

Step 7: Serve and Enjoy!

Once your cake is fully cooled, slice it up and enjoy! This cake pairs beautifully with a dollop of whipped cream or a handful of fresh berries for a little extra indulgence.

Tips for the Perfect Keto Yogurt Cake

  • Use room temperature ingredients. Cold eggs or yogurt can make the batter stiff and harder to mix. Let your ingredients sit out for about 30 minutes before you start baking.
  • Don’t overbake. Keep a close eye on your cake around the 30-minute mark. Almond flour can burn more easily than traditional flour, so it’s better to check early than let it go too long.
  • Customize the flavor. Want a more decadent cake? Add a tablespoon of cocoa powder for a chocolatey twist or a handful of chopped nuts for extra crunch.
  • Store leftovers in the fridge. Keto cakes don’t have the same shelf life as regular cakes since they’re free from preservatives. Keep any leftovers in an airtight container in the fridge, and they should last up to 5 days.

Keto Yogurt Cake Nutrition Breakdown (Per Slice)

  • Calories: 180
  • Fat: 15g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Net Carbs: 4g
  • Protein: 7g

Conclusion

Whether you’re following a strict keto plan or just looking for a healthier dessert option, this keto yogurt cake is a winner. It’s got the perfect blend of sweet, tangy, and moist goodness, all while keeping your carb count in check. Even if you’re not on keto, this cake is so delicious that you might find yourself making it again and again.

So, go ahead and give it a try. Once you taste it, you’ll wonder why you ever bothered with regular cake in the first place!

Don’t forget to share this recipe with your fellow keto lovers, and let us know how yours turned out. Bonus points if you serve it with a little keto whipped cream on top!

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Irresistible Keto Yogurt Cake Recipe

This moist and fluffy Keto Yogurt Cake is the perfect low-carb dessert for those following a keto diet. With only 4g of net carbs per slice, it’s a guilt-free indulgence that’s sugar-free and gluten-free, yet packed with flavor thanks to tangy Greek yogurt and keto-friendly sweeteners. It’s easy to make and perfect for breakfast, dessert, or even a snack.

  • Author: Jane Summerfield
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 slices 1x
  • Category: Dessert, Snack, Breakfast
  • Method: Baking
  • Cuisine: Keto, Low-Carb
  • Diet: Gluten Free

Ingredients

Scale
  • 1 ½ cups almond flour
  • ⅓ cup erythritol or monk fruit sweetener
  • 1 teaspoon baking powder
  • Pinch of salt
  • 3 large eggs
  • 1 cup full-fat plain Greek yogurt
  • 1 teaspoon vanilla extract
  • ¼ cup melted butter or coconut oil
  • Optional: lemon zest, berries for extra flavor

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
  • In a medium bowl, whisk together almond flour, erythritol, baking powder, and salt.
  • In another bowl, beat the eggs until frothy. Add Greek yogurt, melted butter, and vanilla extract. Whisk until smooth.
  • Gradually mix the dry ingredients into the wet ingredients until well combined. If using, fold in lemon zest or berries.
  • Pour the batter into the prepared cake pan. Smooth the top with a spatula.
  • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cake cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
  • Slice and enjoy! Serve with keto whipped cream or fresh berries for extra indulgence.

Notes

  • Store leftovers in an airtight container in the fridge for up to 5 days.
  • This cake can be frozen for up to 2 months. Thaw in the fridge overnight before serving.
  • Feel free to swap almond flour for coconut flour, but use only ¼ to ⅓ cup coconut flour, and add an extra egg for moisture.

Please note: The recipe or ingredients shown in the video might vary slightly from what’s listed here. Use the video as an illustration, but for the best results, stick to the recipe provided in this article.

Nutrition

  • Serving Size: 1 slice
  • Calories: 180
  • Sugar: 0g
  • Sodium: 50mg
  • Fat: 15g
  • Saturated Fat: 6g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 7g
  • Cholesterol: 80mg

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Frequently Asked Questions (FAQs)

Can I use coconut flour instead of almond flour?

Keto Yogurt Cake FAQ
Coconut flour behaves very differently from almond flour. It’s much more absorbent, so you’ll need to use less of it—typically about ¼ to ⅓ cup of coconut flour for every cup of almond flour. You may also need to add an extra egg to keep the batter moist.

What can I use if I don’t have erythritol or monk fruit?

Stevia is another keto-friendly sweetener, but it can be much sweeter than erythritol, so adjust the amount accordingly. Some people also like using allulose or a blend of keto sweeteners.

Can I freeze keto yogurt cake?

Absolutely! Just wrap the cooled cake tightly in plastic wrap, then place it in a freezer-safe bag or container. It should keep for up to 2 months. When you’re ready to enjoy it, let it thaw in the fridge overnight.