The moist cake in this Keto Yogurt Cake is sweetened with sugar-free lemon icing. Make careful you select Greek yoghurt that has the fewest carbohydrates per 100g. Per 100g, the yoghurt we used had 3.9g net carbohydrates.
This recipe for Keto Yogurt Cake yields 12 servings. 1 serving, or one slice, contains 2g of net carbohydrates.
Keto Yogurt Cake leftovers can be frozen for up to three months or kept in the refrigerator for up to two weeks.
I was astounded when I first tasted this keto yoghurt cake. It was difficult to believe it was keto-friendly because it was so light and fluffy.
You will cook this low-carb yoghurt cake again and again because it is so simple to make. I guarantee it.
When you have delectable dishes like this yoghurt keto cake to guide you, the keto diet can be enjoyable and simple.
It’s a wonderful treat that you can make occasionally without feeling bad.
INGREDIENTS :
- 1 cup Greek yoghurt,
- 1/3 cup of melted unsalted butter
- 1 teaspoon Vanilla Extract,
- Three huge eggs
- 2 Lemons, juice, and zest
- 2 cups Almond flour,
- 2 tablespoons Coconut Flour,
- 1/2 cup of granulated erythritol
- 2 tablespoons Baking powder,
Ingredients for lemon glaze:
- 1/2 cup of powdered erythritol
- 1 tbsp Lemon Juice,
- 1 to 2 Tablespoons Hot Water,
INSTRUCTIONS
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Set the oven to 175 C/350 F. A 5×9-inch loaf pan should be greased, lined with parchment paper, and prepared. Place aside.
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Put(mixing bowl) yoghurt, butter, vanilla, eggs, lemon juice, and zest. Blend thoroughly.
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With a spatula, incorporate the remaining cake ingredients into the mixture after adding them.
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Smooth the mixture before adding it to the prepared loaf pan.
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Bake for FORTY5 FIVE to FIFTY FIVE minutes.
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After 15 minutes, remove from the pan(let cool). Before commencing the glaze, make certain the cake has cooled.
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The powdered sweetener, lemon juice, and around two tablespoons of hot water should all be combined in a bowl to make the glaze. Mix everything together while gradually adding water to achieve a pouring consistency for the glaze.
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Over your cooled cake, pour or drizzle. Ten minutes will pass before the glazing sets.
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Serve your cake after cutting it into 12 slices.
NOTES
Serving: 120g; Calories: 188kcal; 6g Carbohydrate; 7g Protein; 16g Fat; 4g Saturated Fat; 61mg Cholesterol; 28mg Sodium; 115mg Potassium; 4g Fiber; 1g Sugar; 225IU Vitamin A; 10mg Vitamin C; 100mg Calcium; 1mg Iron; 6g Fiber; 16g Fat; 4g Saturated Fat; 61mg Cholesterol;
