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Yogurt Lemon

Keto Yogurt Lemon cake

Yield 8 servings

Total Carb = 1.6 g 

Dietary Fiber = 0.4 g 

Net Carb = 1.2 g 

Calories = 104 

Total Fat = 9.1 g 

Protein = 4.3 g

Yogurt Lemon

Ingredients

INGREDIENTS:

Dry 

  • 60 gr Coconut flour  1/2 cup (OR Almond flour = 240 g / 2 cups) 

  • 8 gr Baking Powder  2 tsp 

  • 50 gr Sweetner   1/4 cup + more if sweeter

  • Zest from 1 lemon 

  • A pinch of salt

Wet

  • 160 gr Unsweetened Plain Yogurt  2/3 cup 

  • 3 Eggs 

  • 60 ml Coconut Oil  1/4 cup ( or melted butter) 

  • 20-30 ml Fresh lemon juice. 1.5 to 2 TBS

  • 1 tsp Vanilla extract 

Preparation

  1. In a bowl, add all the wet ingredients and whisk until well combined. Set aside. 

  2. In another bowl, add all the dry ingredients and mix until well combined. 

  3. Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth. 

  4. Pour the batter in a greased 6" baking pan lined with parchment paper at the bottom.

  5. Bake at  325ยบ F at the middle rack for 30 to 35 min

  6. Cool completely.   Remove from pan and dust with powdered sweetener 

The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it's best to refrigerate earlier up to 1 to 2 weeks.

Cake, Bake

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