Go Back
Print
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Add to Collection
Go to Collections
Yogurt Cake
An easy recipe for an incredibly moist and fluffy yogurt cake. Made with almond flour, this cake is low-carb and gluten-free.
Course
Dessert
Cuisine
American
Diet
Gluten Free
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Rest time
30
minutes
minutes
Total Time
1
hour
hour
15
minutes
minutes
Servings
8
slices
Calories
186
kcal
Author
Vered DeLeeuw
Ingredients
Avocado oil spray
for pan
3
large eggs
1
cup
plain whole-milk Greek yogurt
(I use Fage 5%)
1 ½
teaspoons
stevia glycerite
(equals ½ cup sugar)
1
tablespoon
vanilla extract
¼
teaspoon
sea salt
1½
cups
blanched finely ground almond flour
(6 oz)
½
teaspoon
baking soda
Instructions
Preheat your oven to 325 degrees F. Generously spray a 9-inch pie plate with oil.
In a medium bowl, whisk together the eggs, yogurt, stevia, vanilla, and salt.
Mix in the almond flour, whisking until the batter is smooth and free of lumps.
Mix in the baking soda.
Using a rubber spatula, transfer the batter to the prepared pan.
Bake until the top is golden brown and a toothpick inserted in the center comes out clean, about 30 minutes.
Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
Video
Notes
If there's any liquid on top of your yogurt container, it's best to carefully pour it out, to make the yogurt as thick as possible.
Nutrition
Serving:
1
slice
|
Calories:
186
kcal
|
Carbohydrates:
6
g
|
Protein:
9
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
156
mg
|
Fiber:
3
g
|
Sugar:
2
g