This Almond Flour Coffee Yogurt Cake is moist, naturally sweetened, and made with clean, gluten-free ingredients. It’s perfect for breakfast, brunch, or a cozy dessert.
- Author:Â dadfd dadfd
- Prep Time:Â 10 mins
- Cook Time:Â 30 mins
- Total Time:Â 40 mins
- Yield: 9 squares 1x
- Category:Â Breakfast, Snack, Dessert
- Method:Â Baking
Ingredients
2 cups almond flour
½ cup Greek yogurt (plain, full-fat)
2Â large eggs
⅓ cup maple syrup or keto sweetener
1 tsp vanilla extract
½ tsp almond extract (optional)
1½ tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp cinnamon
2 tbsp almond flour (extra, for topping)
Optional: sliced almonds or coconut flakes for toppingCook Mode Prevent your screen from going dark
Instructions
1. Preheat oven to 350°F and line or grease an 8×8-inch baking pan.
2. In a large bowl, whisk together yogurt, eggs, maple syrup, vanilla, and almond extract.
3. Add almond flour, baking powder, baking soda, salt, and cinnamon. Mix until combined.
4. Pour batter into prepared pan and smooth the top.
5. Sprinkle extra almond flour, sliced almonds, or coconut on top.
6. Bake for 28–35 minutes or until golden and a toothpick comes out clean.
7. Cool for 10–15 minutes before slicing. Serve warm or room temperature.
Notes
Use finely ground blanched almond flour for the best texture.
Don’t substitute coconut flour—it will change the consistency.
Let the cake cool before slicing to prevent crumbling.
Add blueberries or chopped nuts to mix it up.
Nutrition
- Serving Size:Â 1 square
- Calories:Â 210
- Sugar:Â 4g
- Sodium:Â 140mg
- Fat:Â 17g
- Saturated Fat:Â 3g
- Unsaturated Fat:Â 13g
- Trans Fat:Â 0g
- Carbohydrates:Â 7g
- Fiber:Â 2g
- Protein:Â 7g
- Cholesterol:Â 55mg
