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.

Irresistible Keto Yogurt Cake Recipe That You Will Love!

Irresistible Keto Yogurt Cake Recipe

Print 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

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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

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