Keto Lemon Yogurt Cake with Almond Flour (Gluten Free)

Low Carb

Keto Lemon Yogurt Cake with Almond Flour (Gluten Free)

Noor Jani

January 22, 2024

Keto Lemon Yogurt Cake with Almond Flour (Gluten Free)

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Revealed: Feb 15, 2023 · Modified: Jun 11, 2023 by Cathy Chenard · This put up could include affiliate hyperlinks.

This low-carb and keto lemon yogurt cake with almond flour is tender and moist, candy and tangy, and irresistible with a candy lemony glaze.

Keto lemon yogurt cake topped with lemon glaze and sliced on a plate.

As you may anticipate, yogurt is a key ingredient on this keto yogurt lemon cake and produces splendidly moist, tender and tangy bread. Yogurt could be a really perfect ingredient to moisten a cake because it’s usually not as excessive in energy or fats in comparison with different components like butter, ricotta, or oil. Plus, it comes with a little bit protein!

This yogurt cake is flavored with lemon zest and juice, which compliments the tang of the yogurt and brightens the cake with a candy and sharp lemon taste. It is undoubtedly a cake for lemon lovers, and even those that could also be on the fence because it’s deliciously candy.

Whenever you high this yogurt cake with a candy, sugar-free lemon glaze, it accelerates to an entire different stage. It is undoubtedly value it, and the glaze takes only a few minutes to make.

To make this yogurt cake much more particular, we like to serve with sugar-free whipped cream and strawberries, which is an ideal spring or summertime deal with!

KEY INGREDIENTS

Only a few notes on key components:

Yogurt: We use common, full-fat FAGE Greek yogurt because it’s unsweetened and tangy. We suggest utilizing full-fat Greek yogurt because it produces moister bread.
Lemon zest and juice: You will want a recent lemon to grate a tablespoon of lemon zest and juice. Lemon zest and lemon juice create an ideal lemony taste.
Erythritol: We use each granular and powdered erythritol within the recipe. We use Swerve granular for the cake and Swerve confectioners for the glaze. You need to use one other sugar-free sweetener so long as you alter the quantity accordingly.
Almond flour: Make sure to use blanched, super-fine almond flour on this recipe. We don’t use coconut flour because it dries the bread.

HOW TO MAKE

STEP 1: Pre-heat oven to 350 levels F. Grease a loaf pan with butter or calmly oil with avocado or coconut oil. Minimize a chunk of parchment paper to suit the size of the pan and place in pan. Don’t fret about overlaying the shorter sides of the pan.

STEP 2: In a medium-size bowl, whisk collectively almond flour, baking powder and salt.

STEP 3: In a big mixing bowl, add the yogurt, erythritol, eggs, lemon juice and zest, and vanilla extract. Stir till nicely mixed.

STEP 4: Steadily fold in dry components and blend till mixed. Watch out to not over combine.

STEP 5: Pour combination into ready loaf pan and easy high with spatula. Bake for 45 to 55 minutes, till a toothpick comes out clear when caught within the center. After half-hour of baking, cowl with aluminum foil (to forestall high from burning). Let cool for a minimum of quarter-hour earlier than eradicating from pan.

STEP 6 (optionally available): Whereas the yogurt cake is baking, you will make the lemon glaze. In small bowl, mix a tablespoon of lemon juice with ¼ cup powdered sweetener. Combine till easy. After cake has cooled, drizzle with lemon glaze.

Final keto yogurt cake with lemon glaze .

EXPERT TIPS

For greatest outcomes, use room–temperature eggs. To rapidly get eggs to room temperature, merely run beneath heat water for a couple of minutes.
When combining the moist and dry components, don’t overmix the batter, which can lead to denser bread. Relatively, gently fold combination collectively till simply mixed.
After about thirty minutes of baking, we suggest overlaying your bread with foil, so the highest doesn’t grow to be overly brown.
Since each oven heats otherwise, we suggest checking for doneness at 40 minutes. Merely insert a wood or medal choose into the middle. If it comes out clear or with only a few crumbs or melted chocolate, it’s achieved.

HOW TO STORE

After bread has cooled, cowl with foil. Chances are you’ll hold at room temperature for 3 days. After 3 days, retailer within the fridge.

Or chances are you’ll wrap loaf or particular person slices in freezer wrap or place in a freezer bag and retailer within the freezer not than 3 months. Thaw within the fridge for a day or evening earlier than serving.

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