Yogurt Cake
Author: 
Recipe type: Keto Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 12 slices
 
Ingredients
  • 2 large eggs
  • 1 cup (250 ml) whole milk plain Greek yogurt
  • ⅓ cup (60 g) monkfruit erythritol (or xylitol)
  • 1 teaspoon pure vanilla extract
  • ⅓ cup (80 ml) coconut oil
  • 1 tablespoon brandy (or Remi Martin)
  • ¼ teaspoon salt
  • 2 cups (250 g) almond flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
Preparation
  1. Preheat the oven to 350° F (180° C). Line the bottom of a round 7 inch cake pan with parchment paper.
  2. In a mixing bowl, add the eggs, yogurt, xylitol, vanilla, oil, and Brandy. Mix them together.
  3. 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.
  4. 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 center comes out clean. Check the cake at 25 minutes and if the top is browning, cover with a foil loosely to prevent over browning.
  5. 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.
Recipe by Cooking Inspired By Love at https://cookinginspiredbylove.com/yogurt-cake/