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Keto Yogurt cake

Fresh "lemony" taste marries well crust and the crumbles with the yogurt filling.

Yields 16 servings

Squar pan size: 8 x 8 x 2 inch 


NET CARBS: 2.0g

FIBER: 2.4g

PROTEIN: 6.5g

FAT: 12.1g

CALORIES: 152

Keto Yogurt cake

Ingredients

INGREDIENTS:

A

  •  2 cups (200g) blanched almond flour 

  • ⅓ cup (65g) granulated erythritol 

  • zest of 1 large lemon 

  • ⅓ cup (80g) melted salted butter 

  • 1 large egg yolk  

B

  • 2 large egg whites 

  • pinch of salt 

  • 1 teaspoon (5mL) lemon juice 

  • ⅔ cup (135g) granulated erythritol 

  • 1 ⅔ cups (400g) plain Greek yogurt 

  • ⅓ cup (35g) blanched almond flour 

  • ¼ teaspoon (0.5g) xanthan gum 

  • powdered erythritol for dusting  

Bake, Cake

Preparation

A

  1. Mix dry ingredients

  2. Add melted butter and egg yolk.

  3. Mix using a spatula

  4. Line up *x* pan with prchment paper

  5. Use ⅔ of the mixture for the crust and bake at 325°F (163°C) for 12-15 minutes.  

  6. Set aside to cool

B

  1. Beat egg white and pinch of salt

  2. Add lemon juice half way and gradually add sugar - beat to Stiff Peak Stage

  3. Add yougurt and continue whisking with mixer

  4. Add flour, xantm gum

  5. Paur over crust and level witn spatula

  6. Use the leftover dough for the crumble.(strusel)

  7. Bake at 350°F (177°C) for 30-35 minutes until top is golden brown.

  8.  Let it cool completely and refrigerate for 1 hour before serving

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