This has got to be one of the easiest cake to make and no tools required. Yogurt is a classic addition to make cakes soft, fluffy and extra moist. I used unsweetened Greek yogurt for this recipe but you can use unsweetened plain yogurt too. Lemon juice and zest are a good addition to add flavor and the hint of tanginess makes the cake so refreshing and delicious.

The recipe can be viewed and printed at this link;

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 1.6 g
Dietary Fiber = 0.4 g
Net Carb = 1.2 g
Calories = 104
Total Fat = 9.1 g
Protein = 4.3 g

[ Total Servings = 8 ]
Per Serving ;
Total Carb = 5.3 g
Dietary Fiber = 2.1 g
Net Carb = 3.2 g
Calories = 220
Total Fat = 18.4 g
Protein = 8.4 g

Coconut flour = 60 g / 1/2 cup (OR Almond flour = 240 g / 2 cups)
Baking Powder = 8 g / 2 tsp
Lakanto = 50 g / 1/4 cup (OR any keto friendly sweetener.)
Zest from 1 lemon
A pinch of salt

Unsweetened Greek or Plain Yogurt = 160 g / 2/3 cup
Eggs = 3 large whole eggs
Coconut Oil = 60 ml / 1/4 cup (You can also use olive oil or melted butter)
Fresh lemon juice = 15 to 30 ml / 1 to 2 tbsp (In the video, I used 15 ml but if you prefer a stronger lemon taste, you can add up to 30 ml or 2 tbsp)
Vanilla extract = 1 tsp

1. Preheat the oven to 325 F or 170 C.
2. In a bowl, add all the wet ingredients and whisk until well combined. Set aside.
4. In another bowl, add all the dry ingredients and mix until well combined.
5. Add the wet ingredients into the dry ingredients and whisk until well combined. The batter is thick and smooth.
6. Pour the batter in a greased pan lined with parchment paper at the bottom. In the video, I used a 6 inch or 15 cm round pan with a removable bottom. You can also use a spring form pan. Spread evenly.
7. Bake at the middle rack for 30 to 35 mins or until cooked.
8. Cool completely.
9. Dust with powdered sweetener (optional).
10. The cake can be kept at room temperature for a few days provided you have a cool climate. Otherwise, it’s best to refrigerate earlier up to 1 to 2 weeks.

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