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
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
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
Mix dry ingredients
Add melted butter and egg yolk.
Mix using a spatula
Line up *x* pan with prchment paper
Use ⅔ of the mixture for the crust and bake at 325°F (163°C) for 12-15 minutes.
Set aside to cool
Beat egg white and pinch of salt
Add lemon juice half way and gradually add sugar - beat to Stiff Peak Stage
Add yougurt and continue whisking with mixer
Add flour, xantm gum
Paur over crust and level witn spatula
Use the leftover dough for the crumble.(strusel)
Bake at 350°F (177°C) for 30-35 minutes until top is golden brown.
Let it cool completely and refrigerate for 1 hour before serving