Keto Lemon Yogurt Cake
Keto Recipes

Keto Lemon Yogurt Cake

0 comments This post may contain affiliate links. Please read our disclosure policy.
0.0 from 0 votes

There’s something truly magical about this recipe—the zesty lemon flavor intensifies with time, making it even more delightful on day two!

Ingredients for the Keto Yogurt Cake:

1 cup of Rich Greek Yogurt

⅓ cup of Melted Unsalted Butter

1 teaspoon of Pure Vanilla Extract

3 large Farm-fresh Eggs

Zest and Juice of 2 Fresh Lemons

2 cups of Finely Ground Almond Flour

2 tablespoons of Nutty Coconut Flour

½ cup of Granulated Erythritol (a low-calorie sugar substitute)

2 teaspoons of Precise Baking Powder

Tangy Lemon Glaze:

½ cup of Powdered Erythritol

1 tablespoon of Fresh Lemon Juice

1-2 tablespoons of Warm Water

How To Make:

Preheat your oven to a cozy 175°C/350°F. Prepare a 5×9-inch loaf pan by greasing and lining it with parchment paper. Set it aside, eagerly awaiting its cake destiny.

In a spacious mixing bowl, combine the velvety yogurt, melted butter, fragrant vanilla, eggs, and the zingy lemon juice and zest. Whisk these luscious ingredients together until they harmonize into a smooth blend.

Now, gently introduce the remaining cake constituents into the mix. Using a spatula, lovingly fold them in until every morsel is thoroughly integrated, creating a harmonious batter.

Pour this delectable concoction into your prepared loaf pan, ensuring it spreads evenly across the surface.

Slide the pan into the preheated oven and let it bake for 45-55 minutes, or until the top takes on a golden hue and springs back when touched with gentle fingertips.

Once baked to perfection, allow your masterpiece to cool in the pan for 15 minutes. Then, transfer it to a cooling rack to cool completely. Patience is a virtue—make sure it’s entirely cooled before proceeding to the next step.

As your cake cools, prepare the tantalizing lemon glaze. In a bowl, whisk together the powdered sweetener, lemon juice, and a splash of hot water. Adjust the water quantity until the glaze reaches a smooth, pourable consistency.

Once your cake is cool and your glaze is ready, drizzle the lemony goodness over the top of the cake. Watch as it cascades down, adding a touch of sweetness and tanginess to every bite.

Allow the glaze to set for about 10 minutes before slicing your cake into generous portions and serving them up with pride.

Keto Lemon Yogurt Cake

Recipe by
0.0 from 0 votes
Course: DessertCuisine: American


Cooking time




Total time



Indulge in the divine combination of moist, lemon-infused cake and a delightful sugar-free glaze with this easy-to-follow recipe.


  • 1 cup Greek Yogurt

  • ⅓ cup Melted Unsalted Butter

  • 1 teaspoon Vanilla Extract

  • 3 large Eggs

  • Zest and Juice of 2 Lemons

  • 2 cups Almond Flour

  • 2 tablespoons Coconut Flour

  • ½ cup Granulated Erythritol

  • 2 teaspoons Baking Powder

  • For the Lemon Glaze:
  • ½ cup Powdered Erythritol

  • 1 tablespoon Lemon Juice

  • 1-2 tablespoons Hot Water


  • Preheat your oven to 175°C/350°F. Grease and line a 5×9-inch loaf pan with parchment paper.
  • In a mixing bowl, whisk together the yogurt, melted butter, vanilla extract, eggs, and lemon juice and zest.
  • Fold in the almond flour, coconut flour, erythritol, and baking powder until well combined.
  • Pour the batter into the prepared loaf pan and smooth out the top.
  • Bake for 45-55 minutes, or until the cake is golden brown and springs back when touched.
  • Allow the cake to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
  • In a bowl, whisk together the powdered erythritol, lemon juice, and hot water until smooth. Adjust the water quantity for desired consistency.
  • Drizzle the lemon glaze over the cooled cake and let it set for about 10 minutes.
  • Slice the cake into servings and enjoy the delightful blend of flavors!


  • Certainly! Here are the approximate nutrition facts per serving for the Keto Yogurt Cake:

Nutrition Facts

  • Calories: 188kcal
  • Carbohydrates: 6g
  • Protein: 7g
  • Fat: 16g
  • Sodium: 28mg
  • Fiber: 4g
  • Sugar: 1g

Leave a Comment

Your email address will not be published. Required fields are marked *