Moist • Tangy • Low-Carb Lemon Dessert
This Keto Lemon Yogurt Cake is soft, moist, and bursting with fresh lemon flavor. Greek yogurt keeps the cake tender, while almond flour and coconut flour make it perfectly keto-friendly and gluten-free.
It’s an elegant dessert that’s simple enough for everyday baking yet impressive enough for guests.
Recipe Overview
Servings: 8 slices
Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 50–55 minutes
Diet Type:
- Keto
- Low-Carb
- Gluten-Free
Equipment
- Round cake pan
- Parchment paper
- Large mixing bowls
- Whisk
- Spatula
- Wire cooling rack
Ingredients
Dry Ingredients
- 2 cups almond flour
- ¼ cup coconut flour
- ¼ cup erythritol
- 1 tsp baking powder
- Pinch of salt
Wet Ingredients
- ½ cup Greek yogurt
- ½ cup butter, softened
- 3 large eggs
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp vanilla extract
Optional Topping
- Powdered erythritol for dusting
- Fresh berries
- Keto whipped cream
Instructions
Step 1: Preheat Oven
Preheat oven to 350°F (175°C).
Grease a round cake pan and line the bottom with parchment paper.
Step 2: Mix Dry Ingredients
In a large bowl combine:
- Almond flour
- Coconut flour
- Erythritol
- Baking powder
- Salt
Whisk until evenly combined.
Step 3: Mix Wet Ingredients
In a separate bowl whisk together:
- Greek yogurt
- Softened butter
- Eggs
- Lemon zest
- Lemon juice
- Vanilla extract
Mix until smooth and creamy.
Step 4: Make Batter
Gradually add the wet ingredients to the dry ingredients.
Mix until a smooth batter forms.
Do not overmix.
Step 5: Bake
Pour batter into prepared pan.
Spread evenly.
Bake for 35–40 minutes until:
- Top is golden
- Cake springs back lightly when touched
- Toothpick comes out clean
Step 6: Cool
Allow cake to cool in pan for 10 minutes.
Transfer to a wire rack.
Cool completely before serving.
Step 7: Finish
Dust with powdered erythritol.
Garnish with fresh berries if desired.
Slice and serve.
Nutrition Information
Per Slice (Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 235 kcal |
| Total Carbs | 6.25g |
| Fiber | 3.25g |
| Net Carbs | 3g |
| Protein | 7.1g |
| Fat | 20.9g |
| Calcium | 54mg |
Tips for Success
Extra Lemon Flavor
Add extra lemon zest or 1 teaspoon lemon extract.
Dense Texture
Reduce baking time by 2–3 minutes.
Lighter Texture
Make sure eggs and yogurt are room temperature before mixing.
Best Sweetener
Powdered erythritol gives the smoothest texture.
Storage
Refrigerator
Store in an airtight container for up to 5 days.
Freezer
Wrap individual slices in plastic wrap or foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Can I make it dairy-free?
Yes. Replace butter with coconut oil and use dairy-free yogurt.
Can I use monk fruit instead of erythritol?
Yes. Adjust the quantity according to the sweetness level of your sweetener.
Can I bake this in a loaf pan?
Yes. A loaf pan or muffin tin works well. Adjust baking time accordingly.
Is this cake really keto-friendly?
Yes. With only about 3g net carbs per slice, it fits well into most keto meal plans.
Final Thoughts
This Keto Lemon Yogurt Cake is bright, refreshing, and perfectly balanced between sweet and tangy. The combination of almond flour, Greek yogurt, and fresh lemon creates a moist cake that feels indulgent while staying low-carb and keto-friendly.
