Description
This Keto Lemon Yogurt Cake is moist, flavorful, and perfect for those following a low-carb diet.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 cup Greek yogurt
- ½ cup erythritol or preferred sweetener
- 3 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a mixing bowl, combine almond flour, erythritol, baking powder, baking soda, and salt.
- In another bowl, whisk together Greek yogurt, eggs, lemon zest, lemon juice, and vanilla extract.
- Combine the wet and dry ingredients and mix until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Store leftovers in the refrigerator for up to 5 days.
- Can be served with a dollop of whipped cream or fresh berries for added flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg