This keto lemon yogurt cake is soft, buttery, and full of fresh lemon flavor. It uses low-carb ingredients while keeping the texture rich and satisfying. It is easy to prepare, beautifully golden once baked, and lovely served plain or with a light keto glaze.
Ingredients
For the Cake
2 cups almond flour
1/3 cup coconut flour
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
1/2 cup granulated keto sweetener
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup plain full-fat Greek yogurt
1/4 cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
Optional Lemon Glaze
1/2 cup powdered keto sweetener
1 to 2 tablespoons fresh lemon juice
Kitchen Equipment
8-inch round cake pan
Mixing bowls
Hand whisk or electric mixer
Spatula
Cooling rack
Parchment paper
Instructions
- Prepare the Pan and Oven
Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy release. - Mix the Dry Ingredients
In a medium bowl, whisk together the almond flour, coconut flour, baking powder, and salt until evenly combined. - Mix the Wet Ingredients
In a large bowl, whisk the eggs and keto sweetener until smooth and slightly frothy. Add the melted butter, Greek yogurt, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated. - Combine the Batter
Gradually add the dry ingredients to the wet mixture. Stir gently until a smooth batter forms. Let the batter rest for 2 to 3 minutes so the coconut flour can absorb some of the moisture. - Bake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30 to 38 minutes, or until the top is golden and a toothpick inserted into the center comes out clean. - Cool
Allow the cake to cool in the pan for 10 to 15 minutes. Then transfer it to a wire rack to cool completely before glazing or serving. - Add the Glaze (Optional)
In a small bowl, whisk the powdered keto sweetener with enough lemon juice to create a smooth drizzle. Spoon the glaze over the cooled cake and let it set for a few minutes before slicing.
Serving Suggestions
Serve this cake slightly chilled or at room temperature. It pairs beautifully with:
whipped cream
extra lemon zest
fresh berries in small amounts
a cup of tea or coffee
Recipe Notes
Use full-fat Greek yogurt for the best texture and richness.
Fresh lemon juice and zest give the brightest flavor. Avoid bottled juice if possible.
Do not overbake, or the cake may lose some of its softness.
Coconut flour is highly absorbent, so measure it carefully.
Letting the cake cool completely helps it slice neatly and hold its shape.