EASY KETO YOGURT CAKE | SOFT & FLUFFY | SUPER EASY

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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond flour (https://amzn.to/3INEV64)
Coconut flour (https://amzn.to/3tz1zt)
Monk fruit (https://amzn.to/3GFarDd)
9x4 inch silicone loaf pan (https://amzn.to/3ip8U8N)
8x4 inch loaf pan (https://amzn.to/3KiUqmY)

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I like to use yogurt for cakes as the texture is softer and that tiny hint of tanginess makes the cake taste lighter. This yogurt cake is so easy and takes only a few minutes to whip up.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[Total Servings = 16]
NUTRITION INFO PER SERVING
Total Carb = 2.3 g
Dietary Fiber = 0.8 g
Net Carb = 1.5 g
Calories = 115
Total Fat = 10.4 g
Protein = 3.6 g

DRY INGREDIENTS
Almond flour = 150 g (1 1/4 cups)
Coconut flour = 40 g (5 3/4 tbsp)
Other flour options:
1. Almond flour = 330 g (2 3/4 cups)
2. Coconut flour = 83 g (0.7 cup)
Baking Powder = 12 g (3 tsp)
Monk fruit = 80 g (1/3 cup + 1 tbsp) (OR any other keto friendly sweetener.)
Salt = 1/2 to 1 tsp
Zest = 1 lemon (optional)

WET INGREDIENTS
Whole large eggs = 4 (230 g)
Coconut oil = 80 ml (1/3 cup) (OR any keto friendly oil including melted butter)
Unsweetened plain Greek yogurt = 240 g (1 cup)
Vanilla extract = 1 tsp

DIRECTIONS
1. Preheat the oven at 340 F or 170 C.
2. In a bowl, add all the dry ingredients and mix until well combined.
3. Add all the wet ingredients and whisk to combine. Then add the lemon zest and mix until well combined. You can also add the lemon zest to the dry ingredients. The batter is quite thick.
4. I used a 9x4 inch silicone loaf pan. This silicone loaf pan has 6 stabilizer bars which makes the pan sturdy and prevent bulging at the sides so that is why I find it so good. You can also use any suitable pan.
5. Transfer the batter into the pan and spread evenly.
6. To prevent over browning at the top, I baked the cake at a lower rack and slightly lower heat.
7. Bake for 45 to 55 minutes or until a wooden skewer comes out clean.
8. Cool the cake then dust with powdered sweetener (optional).
9. This recipe makes about 14 to 16 servings for a standard loaf pan.
10. The cake can be kept at room temperature for about 2 to 3 days if you have a cool and dry climate. Otherwise, it is best to refrigerate earlier for up to a week or freeze for up to 3 months.

NOTE
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