This keto Greek yogurt cake is a deliciously moist cake that uses simple ingredients and is sure to silence your sweet tooth. It’s got the perfect dense texture of a pound cake without all the carbs.
Clocking in at only 2.5 g net carbs per serving, it’s a low carb cake recipe that can be enjoyed by anyone on a keto diet.
Plus, since it’s a keto yogurt cake made entirely out of almond flour, it’s also a gluten-free recipe.
This sugar-free yogurt cake can be served plain or dressed up with fresh fruit and dusted with powdered sweetener.
It really is a keto cake recipe that can be enjoyed year-round as a dessert option, breakfast, or as an afternoon snack with your favorite cup of tea or coffee.
But it also makes a great option during the holidays when you can dress it up with a keto raspberry curd for a springtime treat.
I have quite a number of keto pound cake recipes that are well-loved on the site, including our very popular keto cream cheese pound cake recipe and our keto sour cream pound cake, which is also well-loved.
As a fan of cakes, be sure to check out our entire collection of keto cakes for more delicious options!
Keto Greek Yogurt Cake
This Greek yogurt keto cake has a lovely hint of tang from the yogurt that pairs beautifully with almond flour.
The natural acidity in yogurt reacts beautifully with baking powder, giving it the perfect tender crumb texture. When topped with fresh berries, it’s pure perfection.
Without a doubt, the star of this recipe is the thick, full-fat Greek yogurt, but if you don’t have any on hand, full-fat sour cream can also be substituted.
Alternatively, you can substitute sour cream for crème fraiche if you prefer a milder taste.
Origins Of Yogurt Cake
If you do not know the origin story of the yogurt cake, also known as gâteau au yaourt, it is rooted in French culinary tradition.
It is believed to have originated as a simple recipe, often taught to children as an introduction to baking. Similar to pound cake, it is lightly flavored with a hint of vanilla.
The use of individual yogurt cups to measure ingredients adds to its charm and practicality. Over time, it has become a beloved classic in French home baking.
You can see how it’s a recipe all family members will love.
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The following are all the ingredients needed: Note that the full printable easy recipe card is at the bottom of the page, along with the nutritional values.
- Finely milled almond flour
- Granulated sugar substitute
- Eggs, room temperature
- Plain Greek yogurt– choose full-fat only.
- Butter-choose unsalted butter and make sure it’s at room temperature.
- Vanilla extract-It’s a classic extract choice for pound cake.
- Baking powder-Is the leavening agent that works best with heavy flour alternatives like almond flour.
- Sea salt is best, but regular table salt also works. Salt helps bring out all the flavors in the cake.
- Powdered Sugar Substitute: For dusting the top of the cake (Optional)
I recommend using a sifter anytime a recipe calls for almond flour. It makes a big difference in the final outcome of the baked goods as it ensures that no big pieces of almonds are in the batter.
I baked the pound cake in a well-greased, non-stick 9.5-inch ceramic coated 12-cup capacity bundt pan.
Or if you prefer a 10×5 inch loaf pan. If you go this route, be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove from the pan once baked.
I always like to use a silicone spatula when using an electric mixer to scrape the sides of the bowl to ensure everything is being mixed well.
Best Yogurt To Use In A Keto Cake
It’s essential to use the correct yogurt when making a keto cake. I recommend you use only plain, full-fat yogurt made with whole milk.
A plain Greek yogurt is perfect for this cake, and in fact, it is what is traditionally used in the French version.
Choose one with the fewest carbs per 100 grams. I used a whole milk yogurt that has 3.9 net carbs per 100g.
A low-fat yogurt just does not produce the same texture and flavor that make this cake rich and moist.
What’s more, low-fat yogurt is higher in carbs, so use only full-fat as your best option.
How To Make Keto Greek Yogurt Almond Cake
Making this almond flour cake is pretty straightforward. You’ll begin by preheating the oven to 350 degrees and thoroughly greasing a 12-cup-capacity bundt pan with butter.
If using a different-sized pan, please refer back to the tools section for guidance.
Sift the almond flour, baking powder, and salt in a large bowl and set aside. In another separate bowl, use an electric beater to mix the softened butter, Greek yogurt, granulated sugar substitute, and vanilla extract until the mixture is light and fluffy.
Then, add the eggs one at a time, ensuring thorough mixing after each addition.
Gradually incorporate the dry ingredients into the wet ingredients, adding one tablespoon at a time while using the mixer.
Then, pour the batter into the prepared bundt pan and bake on the center rack for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a baking rack to cool completely for another 20 minutes.
Serve the yogurt pound cake plain or with your favorite keto-friendly berries and whipped cream.
Leftovers can be stored in an airtight container in the refrigerator for up to five days or frozen for three weeks.
Tips To Making A Great Keto Greek Yogurt Cake
- Always choose real butter and full-fat Greek yogurt that is plain. If you make your own homemade yogurt, feel free to use it as long as it’s as thick as Greek yogurt.
- Make sure your almond flour is fresh and from a quality brand. It will make a difference in the final outcome of the cake.
- Always use large-grade A eggs, as it’s the standard in most recipes.
Best Sugar-Free Sweetener Options For Low-Carb Yogurt Cake
As far as which sugar substitute to use for this Greek yogurt keto bundt cake, I have a few recommendations. If you are a regular on our site, you know I’m a huge fan of Lakanto Monk Fruit.
This is because the texture of Lakanto is spot on since there is barely any aftertaste. It is a monk fruit and erythritol blend.
If you have not given this all-natural sweetener a try, you have no idea what you are missing.
I love that Lakanto Monk Fruit is all-natural, and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. And it has zero calories and zero glycemic impact.
That being said, I’m also partial to Swerve, another erythritol blend.
It works well in this keto yogurt almond cake recipe and is a great choice if you are looking for a sugar substitute that has no bitter aftertaste and measures just like sugar.
Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors. Like Lankanto, Swerve has a 0% impact on blood sugar.
I know some of you are Stevia fans. If that’s you, you can use the stevia and erythritol-based brand Pyure in this recipe.
However, it’s important to note that if you are using Pyure, you will want to use half the amount called for in this recipe since it’s a much sweeter option.
Lastly, if you cannot easily find a more natural sugar substitute, you can also use Splenda with great success.
Since this is a mild-tasting keto pound cake recipe, it lends itself to add-ins and other flavors very well.
I love swapping out the vanilla extract for lemon, orange, or even almond extract for some fun variations. In addition, I like adding lemon zest or orange zest for a citrus flavor profile.
You can even top the cake with a sugar-free cream cheese frosting for special occasions!
Some More Keto Bundt Cake Recipes To Try
- Keto Sour Cream Pound Cake
- Keto Poppy Seed Bundt Cake
- Keto Cinnamon Bundt Cake
- Keto Pumpkin Bundt Cake
- Keto Banana Cake
- Keto Almond Cake
- Keto Rum Cake
- Keto Butter Pecan Cake
- Keto Chocolate Cake (Bundt)
I sure hope you give this keto cake recipe a try; it’s one even non-keto friends will love. Once you do, will you take a moment to help us share on social media?
It’s my prayer that these keto cookbooks will help make keto a delicious breeze for you.
Also, check out our Amazon Store for our recommendations. You might be surprised by how many great keto options are at your disposal.
Looking for a sure way to master your keto baking skills? Be sure to check out my tried and proven keto baking tips that will make you a pro in no time.
Join Our Jesus And Keto Movement
Our family came to the keto diet looking at it from a Christian perspective. As believers, we live our entire lives supported by God’s grace.
So when the Holy Spirit led us to combine our Christian faith and the keto diet, we did so in hopes of finding lasting transformation.
To say we needed God’s intervention is to put it mildly. When we followed the Holy Spirit’s prompting, we got on the path to real transformation.
Knowing firsthand the benefits of this decision, we have created a closed Christian group that is using the keto diet to transform their lives.
I love how supportive and encouraging this group of believers is. It’s exciting to see how people are transforming their lives by combining this lifestyle with the Christian faith.
We invite you to join our Private Facebook Group and see if it’s not the key you have been missing.
Be sure to request our FREE Jesus and Keto E-Book (First 7 Days). We hope it blesses you.
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- 3 cups of finely milled almond flour, measured and sifted
- 1 1/2 cups of granulated sugar substitute
- 6 eggs, room temperature
- 1 1/4 cup of full-fat Greek yogurt
- 1/2 cup of unsalted butter, room temperature
- 2 1/2 teaspoons of baking powder
- 2 teaspoons of vanilla extract
- 1/4 teaspoon of sea salt
- Powdered Sugar Substitute: For dusting the top of the cake (Optional)
- Preheat the oven to 350 degrees.
- Grease well with butter a 12-cup capacity bundt pan. Refer to the notes section if baking in other-size pans.
- In a large bowl, measure and sift the almond flour along with the baking powder and salt. Set aside.
- Using an electric beater, mix the softened butter, Greek yogurt, granulated sugar substitute, and vanilla extract in a large bowl until light fluffy.
- Next, add the eggs one at a time, and be sure to combine them well after each addition.
- To the wet ingredients, slowly add all the dry ingredients, one tablespoon at a time, while using the mixer.
- Add the batter to the prepared bundt pan.
- Bake the cake on the center rack for 45-50 minutes until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before inverting it to a baking rack to cool completely for another 20 minutes.
- Serve the yogurt pound cake plain, dusted with sugar-free powdered sugar or your favorite berries and whipped cream.
- Store leftovers in the refrigerator for up to five days or freeze for three weeks.
I used a 9.5 inch 12-cup bundt pan to make this recipe because it allows the cake to bake evenly on all sides and produces a lovely golden crust.
Bake in 12x12 pan for 35-40 minutes.
Bake in two 9-inch pans for 25-35 minutes.
To bake in a 10x5 inch loaf pan. Bake for 35-40 minutes. If you go this route be sure to grease the pan well and line the bottom with parchment paper with an overhang to make it easier to remove from the pan once baked.
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving: Calories: 191Total Fat: 16.9gSaturated Fat: 5.8gCholesterol: 68mgSodium: 65mgCarbohydrates: 4.3gNet Carbohydrates: 2.5gFiber: 1.8gSugar: 0.1gProtein: 5.8g