Description
A high-protein keto lemon cake made with almond flour and Greek yogurt for maximum moisture and citrus flavor. This dense loaf uses healthy fats and natural sweeteners to keep it low-carb, with a zesty finish and a macros-friendly profile for keto lifestyles.
Ingredients
Butter, melted ½ cup / 120g
Large eggs 5 units
Yogurt ½ cup / 120g
Lemon juice 5 tablespoons
Lemon zest 2 tablespoons
Almond flour 2 cups / 200g
Coconut flour ⅓ cup / 45g
Baking powder 1 teaspoon
Erythritol 2/3 cup / 110g
Cream of tartar ¼ teaspoon
Instructions
Preheat oven to 350°F (175°C)
Prepare a 9×5-inch loaf pan by greasing with butter and dusting with almond flour
In a large bowl, whisk together almond flour, coconut flour, baking powder, and erythritol
In a separate bowl, mix butter, egg yolks, yogurt, lemon juice, zest, and vanilla extract until smooth
Whisk egg whites with cream of tartar until soft peaks form
Gently fold the egg whites into the batter in three increments
Pour the batter into the prepared pan, smooth the top, and bake for 45 minutes
Let the cake cool in the pan before slicing
Whisk fresh lemon juice and a small amount of powdered erythritol to create a keto-friendly glaze for optional topping
Notes
Use room temperature eggs for proper volume when separating
Ensure baking powder is aluminum-free to avoid off flavors
The cake stays moist for up to 5 days if wrapped tightly
Substitute Greek yogurt with thick coconut yogurt for a dairy-free option
Cream of tartar can be omitted if avoiding egg-stabilizing agents, but avoid alcohol-based substitutes
- Prep Time: 15
- Cook Time: 45
- Category: Fitness
- Method: Baking
- Cuisine: American/Modern