You want dessert that doesn’t wreck your macros? Here’s the loophole: a cake with a clean ingredient list, a silky crumb, and a tangy pop that keeps you reaching for “just one more” slice. No grain bloat, no sugar crash, no sad, dry texture pretending to be cake.
This Keto Yogurt Cake Recipe is the kind of win that makes you feel like you hacked the system. Bake it on Sunday, flex all week, and watch everyone ask for the recipe you “found on the internet.”
The Secret Behind This Recipe
Greek yogurt is the MVP. It adds moisture and tang without carbs, so you get a tender crumb that feels bakery-level—without the flour and sugar.
Almond flour keeps it low-carb and rich, while coconut flour adds structure and prevents sogginess. A touch of lemon zest makes the flavors snap, and melted butter brings a butter-cake vibe. We sweeten smart with erythritol or allulose.
Allulose browns and stays moist; erythritol is crisper and slightly cooling. Either works, but the texture shifts a bit. And the final trick?
A gentle bake at a lower temp so the edges caramelize while the center stays plush.
What Goes Into This Recipe – Ingredients
- 1 1/2 cups (150 g) almond flour
- 2 tablespoons coconut flour
- 1 tablespoon baking powder (aluminum-free)
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated allulose or erythritol (or a blend)
- 3 large eggs, room temperature
- 3/4 cup full-fat Greek yogurt (or plain keto yogurt)
- 1/3 cup unsalted butter, melted and slightly cooled (or coconut oil)
- 2 teaspoons pure vanilla extract
- 1–2 teaspoons finely grated lemon zest (optional but recommended)
- 2 tablespoons fresh lemon juice (or 1 tbsp if you want less tang)
- Optional topping: 1/4 cup sliced almonds or a light dusting of powdered erythritol
Step-by-Step Instructions
- Preheat and prep: Heat oven to 325°F (163°C). Grease an 8-inch round cake pan and line the bottom with parchment. This is your insurance policy for clean release.
- Combine dry ingredients: In a bowl, whisk almond flour, coconut flour, baking powder, salt, and sweetener until evenly dispersed.
No clumps, no drama.
- Mix wet ingredients: In a second bowl, whisk eggs, yogurt, melted butter, vanilla, lemon zest, and lemon juice until smooth and glossy.
- Bring it together: Fold the dry mix into the wet mix with a spatula. The batter should be thick but spreadable. If it’s stiff, add 1–2 tablespoons yogurt.
- Pan and top: Spread batter evenly in the pan.
Tap once to release air bubbles. Sprinkle sliced almonds on top if using.
- Bake: Bake 28–35 minutes, until the top is golden and a toothpick comes out with just a few moist crumbs. If you used allulose, expect a bit more browning—totally fine.
- Cool properly: Let it cool in the pan 10 minutes, then transfer to a rack.
Cool completely before slicing so it sets. Yes, waiting is hard. Worth it.
- Optional glaze: For extra flair, whisk 2 tablespoons powdered erythritol with 1–2 teaspoons lemon juice and drizzle over the cooled cake.
Keeping It Fresh
- Room temp: Store covered for up to 24 hours if your kitchen isn’t hot.
Keeps the crumb soft.
- Refrigerator: Store in an airtight container for 4–5 days. The flavor actually deepens by day two. FYI, erythritol versions can firm up a bit—just warm slices for 10–15 seconds.
- Freezer: Slice, wrap individually, and freeze up to 2 months.
Thaw overnight in the fridge or microwave gently.
Nutritional Perks
- Low net carbs: Almond and coconut flours keep carbs in check while adding fiber.
- Protein assist: Greek yogurt and eggs deliver a respectable protein boost for a dessert.
- Healthy fats: Butter or coconut oil supports satiety, so one slice actually satisfies.
- No sugar crash: Using allulose or erythritol means sweetness without the spike—your energy stays steady.
Estimated per slice (1/10 of cake): 210–230 calories, 17–19 g fat, 7–9 g protein, 4–5 g net carbs. Numbers vary by brand and sweetener.
Don’t Make These Errors
- Skipping the parchment: Almond flour cakes can cling. Don’t risk the tragic pan-stick moment.
- Overbaking: Keto cakes dry out fast.
Pull it when the center is just set with a few crumbs.
- Cold ingredients: Cold eggs and yogurt stiffen the batter and can cause uneven baking. Room temp is key.
- Using only coconut flour: It’s ultra-absorbent and will turn the cake into dune sand. Keep the almond flour base.
- Sweetener swap mistakes: Liquid stevia alone won’t provide bulk.
If you use drops, still include a granulated keto sweetener.
Variations You Can Try
- Blueberry Burst: Fold in 1/2 cup fresh blueberries (pat dry). Add 1 tablespoon almond flour to offset the moisture. Gorgeous with lemon zest.
- Cinnamon Swirl: Mix 1 tablespoon cinnamon with 2 tablespoons granulated sweetener.
Layer half the batter, sprinkle swirl mix, top with remaining batter.
- Chocolate Chip: Add 1/3 cup sugar-free dark chocolate chips. Use vanilla yogurt and skip the lemon for an old-school bakery vibe.
- Baklava Vibes: Add 1 teaspoon orange zest and 1/2 teaspoon ground cardamom; top with chopped walnuts and a light sugar-free syrup drizzle.
- Olive Oil Upgrade: Swap butter for a fruity extra-virgin olive oil; go heavy on lemon zest for a Mediterranean feel.
FAQ
Can I make this dairy-free?
Yes. Use a thick, unsweetened coconut yogurt and swap butter for refined coconut oil or avocado oil.
Texture stays moist, flavor leans slightly tropical.
What sweetener works best?
Allulose gives the most tender crumb and better browning. Erythritol is fine but can re-crystallize when cool. A 50/50 blend nails sweetness, IMO.
Can I use regular yogurt?
Full-fat Greek yogurt is ideal because it’s thick and low in carbs.
Regular yogurt adds more moisture and can make the cake dense—reduce liquid or add 1 extra teaspoon coconut flour if you try it.
How do I prevent a sunken middle?
Don’t overmix, bake at 325°F for even rise, and avoid opening the oven early. Also confirm your baking powder is fresh—expired leavener = flat cake, shocker.
Is this diabetic-friendly?
It’s low in net carbs and uses non-nutritive sweeteners, which many people with diabetes prefer. Always check your own response and consult your healthcare provider if needed.
Can I bake this in a loaf pan?
Yes, use an 8.5×4.5-inch loaf pan and bake 40–50 minutes.
Tent with foil if the top browns too fast.
How should I serve it?
Great plain, with a dollop of whipped cream, or a few raspberries. Warm slices taste like a cafe treat without the sugar tax.
In Conclusion
This Keto Yogurt Cake Recipe gives you bakery-soft texture, bright flavor, and macros that actually fit your plan. It’s simple enough for weeknights, reliable for guests, and flexible for all your “what if we add…” experiments.
Bake once, slice smart, enjoy all week—no cravings, no compromises, just results. Now go claim your dessert flex.
Andreas – Keto recipe creator who lost 40lbs and discovered his love for low-carb cooking. 300+ tested recipes | 5 years of keto experience | Real food for real people. No certifications, just results that taste amazing!