Description
"Yogurt Cake" is light, tender, and full of simple goodness. Greek yogurt and almond flour create a moist crumb, while erythritol and vanilla bring balanced sweetness. Perfect with tea or a dollop of sugar-free jam, it’s a lovely low-carb dessert for any time of day. Butter adds richness, and the easy prep makes it great for everyday baking. At just 2.4g net carbs per slice, it’s a wholesome treat that fits seamlessly into your low-sugar routine.
Ingredients
3/4 cup [210g] Greek Yogurt
3 Eggs, room temperature
1/3 cup + 1 Tablespoon [83g] Butter, melted
2 cups [200g] Almond Flour
1/3 cup [65g] Erythritol, powdered
1 Teaspoon Vanilla Extract
2 Teaspoons Baking Powder
1/4 Teaspoon Himalayan Salt
How To Make
Preheat the oven: Set it to 180°C (355°F) and grease a loaf pan to get it ready for baking.
Mix the wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
Add the dry ingredients: Stir in almond flour, erythritol, baking powder, and salt. Mix until a thick, even batter forms.
Pour and smooth: Transfer the batter into the prepared loaf pan and spread it out evenly.
Bake the cake: Bake for 40–50 minutes, or until the top turns golden and a toothpick comes out clean.
Cool and enjoy: Let the cake cool in the pan before slicing. Serve plain or with a spoonful of low-carb jam.
Ingredients
3/4 cup [210g] Greek Yogurt
3 Eggs, room temperature
1/3 cup + 1 Tablespoon [83g] Butter, melted
2 cups [200g] Almond Flour
1/3 cup [65g] Erythritol, powdered
1 Teaspoon Vanilla Extract
2 Teaspoons Baking Powder
1/4 Teaspoon Himalayan Salt
How To Make
Preheat the oven: Set it to 180°C (355°F) and grease a loaf pan to get it ready for baking.
Mix the wet ingredients: In a large bowl, whisk together Greek yogurt, eggs, melted butter, and vanilla extract until smooth.
Add the dry ingredients: Stir in almond flour, erythritol, baking powder, and salt. Mix until a thick, even batter forms.
Pour and smooth: Transfer the batter into the prepared loaf pan and spread it out evenly.
Bake the cake: Bake for 40–50 minutes, or until the top turns golden and a toothpick comes out clean.
Cool and enjoy: Let the cake cool in the pan before slicing. Serve plain or with a spoonful of low-carb jam.
Yoghurt Cake
Nutrition List (per serving)
Total Fat: 18.5g | Carbs: 5g | Added Sugar: 0g | Fiber: 2.6g | Protein: 7.1g | Net Carbs: 2.4g
Grade
2–5g Net Carbs
Preparation Time
65 Minutes
Servings
12 Servings