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Keto Yogurt Cake


Keto Yogurt Cake

A number of friends were telling me about a delicious yogurt cake they made. They talked about how moist it was and how it didn't need any frosting and wasn't overly sweet. I could almost taste it! Of course, the recipe they talked about had wheat flour and granulated sugar in it so I couldn't eat it but

I didn't see why I couldn't come up with my own, low carb/gluten free version and sure enough, my version is moist but not doughy like some low carb/gluten free cakes are, it doesn't crumble and it is also lightly sweetened.

I tried it topped with fruit and Confectioners' style sweetener, and a bite with custard sauce, and also a bite with whipped coconut cream. The hardship of developing recipes. Lol! All were good but my personal favorite was with fruit and a dollop of coconut whipped cream. Let et me know how you love to top yours.

Keto Yogurt Cake 3.82 net carbs per serving without the optional toppings. 1/3 cup butter, softened 1/2 cup granulated erythritol* (I use this brand) Stevia equivalent to 3 tablespoons sugar* (I use this brand) 3 lg. eggs 1 cup full fat unsweetened Greek yogurt (mine was 7 carbs per cup) 1-1/2 tsp. orange extract, Natural Nielsen-Massey or your favorite extract

2 tsp. grated orange zest, optional 1/2 tsp. almond extract 1-1/2 cups fine almond flour (172 gm) (scooped into measuring cup) (I use this brand) 1/2 cup coconut flour (50gm) (spooned into measuring cup) (I use this brand) 1-1/2 tsp. baking powder (gluten free) non-GMO (grain free if needed) (I use this brand) 1/2 tsp. baking soda 1/4 tsp. unrefined sea salt (I use this brand) Confectioners' style (powdered) sweetener like Swerve, sweetened whipped cream or coconut cream, custard sauce or fresh fruit or any combination of these, optional 1. Preheat the oven to 350° F (180° C). Line the bottom of a round 9 inch cake pan with parchment paper. Spray sides with cooking spray. 2. Cream the butter and sweeteners together until smooth. Add the eggs one at a time, beating well after each. Add yogurt, extracts and zest (if using); beat until light and smooth about 2 minutes, scraping bowl if necessary. 3. In a medium bowl, combine almond flour, coconut flour, baking powder, baking soda and salt; mix well. Add to creamed ingredients; beating until thoroughly blended. Spread evenly in prepared pan. Bake 40-45 minutes or until a wooden pick inserted in center tests clean. Cover top if cake is browning too much. Remove from oven, place pan on wire rack to cool at least 30 minutes. Remove from pan, if desired, removing and discarding parchment or cut directly from pan. 4. Sprinkle with Confectioners' sugar substitute or top with sweetened whipped cream or coconut cream, custard sauce, or fresh fruit or any combination of these. *Or use your favorite granulated sweetener equivalent to 2/3 cup sugar.

This cake is lightly sweetened, you may increase the sweetener to be equivalent to 3/4 cup if you like a sweeter cake. Servings: 10 Nutrition Facts Serving size: 1/10 of a recipe (2.4 ounces). Nutrition information calculated from recipe ingredients. Sweeteners and optional ingredients are not included in the recipe nutrition data. Amount Per Serving Calories 222.25 Calories From Fat (73%) 161.9 Total Fat 18.7g Saturated Fat 7.2g Cholesterol 76.05mg Sodium 256.66mg Potassium 22.55mg Total Carbohydrates 7.09g Fiber 3.27g Sugar 2.09g Protein 8.35g

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