I knew I had to give this very simple Keto Yogurt Almond Cake recipe lesson from Ketoserts on YouTube a shot. This keto yoghurt almond cake resembles pound cake in some ways, but it’s much lighter.

PREP TIME15 mins

COOK TIME50 mins




CALORIES200 kcal


The Cake

  • 1 cup Greek yoghurt,
  • 1 teaspoon of vanilla extract and 1/3 cup of melted butter
  • 3 Eggs
  • 2 lemons, juice and zest
  • 2 cups Almond Meal
  • 2 tablespoons Coconut Flour,
  • Baking soda, 2 tablespoons, and half a cup of erythritol

The Glaze

  • Erythritol, half a cup (Powdered)
  • 10 ml of lemon juice
  • 2 Tablespoons Hot Water,


  • Set the oven to 350 degrees (175C). Line a loaf pan with parchment paper and grease it.
  • Whisk eggs, yoghurt, butter, vanilla, and lemon in a mixing bowl.
  • Use a spatula to gently incorporate the remaining ingredients into the cake.
  • Now, the mixture is placed in the loaf pan (which you preheated earlier). To make the top level, smooth it.
  • For around 50 minutes, bake. Give it around 20 minutes to cool. After turning it off, give it another 20 minutes to rest.
  • To make the glaze, combine the powdered sweetener, lemon juice, and two tablespoons of hot water in a bowl and whisk to combine.
  • The cake should be baked before the glaze is applied.


Calories: 188kcal; carbohydrates: 6g; protein: 7g; fats: 16g; saturated fats: 4g; cholesterol: 61mg; sodium: 28mg; potassium: 115mg; fibre: 4g; sugar: 1g; vitamins: 225IU of vitamin A; 10mg of vitamin C; 100mg of calcium; and 1mg of iron.