Keto Yogurt Cake

Keto Yogurt Cake              

I found this amazing delicious and simple Keto Yogurt cake recipe ..you must make this!!  

I've served with some blueberries and thick cream for an extra special dessert.  I've also found that it tastes even better the next day.  This has been a winning dessert for my family and friends and they don't even realise they are eating keto!

A tweak of mine  - I do a blend of sweetners - less then a 1/3 cup of Erythritol/2 Tbsp Whole Earth Blend and a few drops of Toffee Liquid Stevia.  I've found this really adds a nice flavour - but this is optional !

Original recipe by Kelly Tan Peterson https://youtu.be/hQxHk_5ibOY

https://www.cookinginspiredbylove.com/yogurt-cake/

Ingredients 

2 Large Eggs

1 Cup (250 ml) Whole Milk Plain Greek Yogurt

⅓ Cup (160 g) Monkfruit Erythritol (or xylitol or Erythritol)

1 Tsp Pure Vanilla Extract

⅓ Cup (80 ml) Coconut Oil

1 Tbsp Brandy (or Remi Martin)

¼ Tsp salt

2 Cups (250 g) Almond Flour

1½ Tsp  Baking Powder

1/2 Tsp Baking Soda 

Method 

Preheat the oven to 350° F (180° C). Line the bottom of a round 7 inch cake pan with greaseproof  paper.

In a mixing bowl, add the eggs, yogurt, erythritol, vanilla, coconut oil, and brandy. Mix them together.

Add the almond flour, baking powder, baking soda, and salt, and mix them together gently until no more flour lump, but don't overwork the batter.

Pour the batter into the prepared cake pan, and bake for 30-35 minutes, until the top is golden brown and a toothpick pierce into the centre comes out clean. Check the cake at 25 minutes and if the top is browning, cover with a foil loosely to prevent over browning.

Remove from the oven and let it cool for 15 minutes before cutting into slices. This cake can be chilled in the refrigerator a day ahead and let it sit on the counter to room temperature before serving.

If the cake isn't sweet enough I sprinkle a little sweetner on top of the cake once cooled.

Macros

Each serving contains 6 g total carb, 4 g net carb, 5.7 g protein and 18 g fat.