🍋 Keto Lemon Yogurt Cake (No White Flour)

Ingredients

• 1½ cups almond flour (fine, blanched)

• ½ cup keto sweetener (erythritol or allulose)

• 1 tsp baking powder

• Pinch of salt

• Zest of 1 large lemon

• 3 large eggs (room temp)

• ¾ cup full-fat Greek yogurt (unsweetened)

• ¼ cup melted butter or coconut oil

• 2–3 tbsp fresh lemon juice

• 1 tsp vanilla extract

Optional Lemon Glaze

• ¼ cup powdered keto sweetener

• 1–2 tbsp lemon juice

Instructions

1. Preheat oven to 170°C (340°F). Line or grease a loaf pan.

2. In a bowl, mix almond flour, sweetener, baking powder, salt, and lemon zest.

3. In another bowl, whisk eggs, yogurt, melted butter, lemon juice, and vanilla.

4. Combine wet and dry ingredients until smooth.

5. Pour batter into pan and smooth the top.

6. Bake 40–45 minutes, until golden and a toothpick comes out clean.

7. Cool completely. Drizzle with glaze if using.

Keto Tips

• Use full-fat Greek yogurt for lowest carbs & best texture

• Allulose keeps the cake extra moist

• Let it cool fully—almond flour cakes firm up as they set