Keto Lemon Yogurt Cake

Introduction

If there’s one cake that feels like sunshine on a plate, it’s this Keto Lemon Yogurt Cake. Soft, moist, and bursting with zesty lemon flavor, this dessert is proof that low-carb doesn’t mean low-flavor. It’s the kind of cake you want to bake on a Sunday afternoon, share with family, or enjoy quietly with a cup of coffee while soaking up a few peaceful moments. What makes it even better? It’s completely keto-friendly, thanks to the low-carb ingredients that replace sugar and flour without compromising taste or texture.

This recipe is a total game changer for those who miss that soft, buttery cake texture while on a keto journey. The Greek yogurt keeps the crumb tender and moist, while fresh lemon zest and juice give it that bright, tangy edge. It’s elegant enough for entertaining but easy enough to whip up whenever a craving hits.

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Why You’ll Love This Recipe

This Keto Lemon Yogurt Cake is the perfect mix of sweet, tangy, and satisfyingly rich. Here’s why it’s a must-try:

• Keto-approved: With no refined sugars or flours, it’s completely low-carb and high in healthy fats.
• Moist & tender: The yogurt adds a rich creaminess that makes each bite feel indulgent.
• Bursting with lemon flavor: Thanks to real lemon juice and zest, every slice tastes fresh and vibrant.
• One-bowl easy: Minimal mess, no fuss – just mix, bake, and enjoy.
• Perfect for any occasion: Breakfast, dessert, brunch, or even a post-dinner treat – it fits them all.

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My Personal Experience

The first time I made this cake, I honestly didn’t expect much. I’d been let down before by keto cakes that turned out dry or too eggy. But this one? Total surprise. The batter came together in minutes, and as it baked, the kitchen filled with the most amazing citrusy aroma. When I took that first warm bite, I couldn’t believe how soft and flavorful it was.

I served it to a friend who isn’t even on keto – and they asked for seconds! That’s when I knew I had a winner. Now it’s one of my go-to recipes whenever I want something light yet satisfying.

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Required Equipment

Mixing Bowls

You’ll need a couple of mixing bowls—one for the wet ingredients and one for the dry. I prefer using sturdy glass or stainless steel bowls that don’t slip around when whisking.

Hand Mixer or Stand Mixer

A mixer really helps achieve that fluffy, whipped texture, especially when combining the eggs and yogurt. You can use a hand whisk too, but a mixer just makes the job quicker and smoother.

Zester or Microplane

To get that fresh lemon zest, a fine zester or microplane is essential. It adds incredible flavor without any bitterness.

Measuring Cups & Spoons

Accurate measurements matter in keto baking. I always keep my measuring tools handy to make sure I get the right balance of almond flour, sweetener, and lemon.

8-Inch Round Cake Pan

This size works perfectly for even baking. I like to line it with parchment paper for easy removal.

Cooling Rack

Letting the cake cool properly is key for the texture to settle. A wire cooling rack does the trick and helps prevent sogginess.

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Ingredients & Substitutions

• 1 ½ cups almond flour – This is the base of the cake. It gives a moist, dense crumb that’s naturally low in carbs.
• ½ cup Greek yogurt (full-fat) – Adds richness and moisture. You can substitute with sour cream or coconut yogurt if dairy-free.
• ½ cup powdered erythritol (or your preferred keto sweetener) – Keeps it sweet without the sugar spike. Monk fruit or allulose works well too.
• 3 large eggs – Helps bind the cake and give it structure.
• ¼ cup melted butter – Adds richness and flavor. Coconut oil is a great dairy-free alternative.
• Zest of 1 lemon – For that bright lemon flavor.
• 2 tbsp fresh lemon juice – Enhances the tangy taste. Bottled can work in a pinch, but fresh is always better.
• 1 tsp vanilla extract – Balances the lemon with a smooth depth.
• 1 tsp baking powder – Gives the cake a bit of lift.
• ¼ tsp salt – Just enough to bring out all the flavors.

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How to Make Keto Lemon Yogurt Cake

1. Preheat your oven to 350°F (175°C) and line an 8-inch round cake pan with parchment paper. Lightly grease the sides to prevent sticking.
2. Whisk the wet ingredients: In a mixing bowl, combine the Greek yogurt, eggs, melted butter, lemon juice, zest, and vanilla extract. Mix until smooth and well combined.
3. Mix the dry ingredients: In a separate bowl, stir together the almond flour, powdered erythritol, baking powder, and salt.
4. Combine wet and dry: Add the dry ingredients to the wet and mix until just combined. Don’t overmix – you want the batter light and airy.
5. Pour into the pan and spread the batter evenly with a spatula.
6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and spring back lightly when touched.
7. Cool completely on a wire rack before slicing. This helps the cake firm up and makes it easier to cut.

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Tips for This Recipe

• Don’t skip the zest – it’s where all the flavor is!
• Let the cake cool fully before slicing; it’s much easier to cut clean slices.
• If your sweetener isn’t powdered, blend it first to avoid a grainy texture.
• Use room temperature eggs and yogurt for a smoother batter.
• Taste your batter – keto sweeteners vary, and you can always adjust a little.

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Optional Additions

• Lemon glaze: Mix powdered erythritol with lemon juice and drizzle it over the cooled cake for an extra pop of sweetness.
• Blueberries: Fold in a handful of fresh or frozen blueberries (keto-friendly amount) before baking for a lemon-blueberry twist.
• Poppy seeds: Add 1 tablespoon to the batter for a classic lemon-poppy flavor.

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Serving Ideas

• Serve with a dollop of whipped cream and a sprinkle of lemon zest.
• Pair it with a cup of bulletproof coffee for a satisfying keto breakfast.
• Slice it up for brunch or tea parties – it’s beautiful on a dessert table.

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Storage Recommendations

• Store leftovers in an airtight container in the fridge for up to 5 days.
• For longer storage, wrap slices individually and freeze for up to 2 months.
• To reheat, warm a slice in the microwave for 10–15 seconds or let it come to room temp naturally.

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Frequently Asked Questions

Can I use coconut flour instead of almond flour?
Not for this recipe. Coconut flour absorbs much more liquid and would require different proportions.

Is this cake dairy-free?
It can be! Just swap the Greek yogurt with coconut yogurt and butter with coconut oil.

Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. You might need to add 5–10 minutes to the bake time.

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Nutritional Breakdown (Per Serving)

• Calories: 215
• Total Carbs: 6g
• Fiber: 3g
• Net Carbs: 3g
• Fat: 18g
• Protein: 6g

I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀