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
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
160 gr Unsweetened Plain Yogurt 2/3 cup
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
In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
In another bowl, add all the dry ingredients and mix until well combined.
Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth.
Pour the batter in a greased 6" baking pan lined with parchment paper at the bottom.
Bake at 325º F at the middle rack for 30 to 35 min
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.