No matter the occasion, this unique yogurt cake is a must-have treat on your coffee table.
It's a moist, buttery almond flour cake infused with yogurt, orange zest, coffee & a tad of brandy to create unique flavors—a gluten-free, keto-friendly, low-carb cake.
What makes this almond flour cake so unique?
- It's dense, rich, and incredibly moist like a pound cake.
- The lovely tangy yogurt flavors are balanced with subtle orange and coffee-brandy flavored undertones.
- It is an easy low-carb cake recipe that does not require much work.
- You can serve it as a breakfast, brunch cake, dessert, or afternoon snack—it's healthy enough.
- This healthy yogurt cake is also gluten-free and Keto-friendly.
- You can store leftovers in an airtight container in the fridge to maintain that moist texture.
- Perfect for treating yourself or for small celebrations.
A few notes on ingredients
Almond flour: choose a fine blanched almond flour. It's what will give this cake that crumbly pound cake-like texture. An Almond meal or coarse almond flour will not provide the same texture and result in a more grainy cake.
Sweetener: I highly recommend a confectioners sweetener like Swerve (sugar replacement) to keep it deliciously moist. You can go for any other (Erythritol) sweetener, but try to use a powdered (or confectioners) version to get a smooth texture like in a pound cake. Or powder it yourself using a blender or food processor until fine and fluffy.
Yogurt: I love the plain Bulgarian yogurt from White Mountain, but any similar or Greek type of yogurt will work.
Coffee: you need a few tablespoons of a strong brew or an espresso for the coffee flavors to come through.
Brandy: You could replace this with another tablespoon of strong brewed coffee, but I highly recommend adding a tad of Brandy or Whiskey for a more sophisticated flavor. It just works in this yogurt cake.
How to make this low-carb yogurt cake
- Add butter, brewed coffee, brandy, and orange zest to a small saucepan.
- Stir until butter is melted and infused with the other ingredients.
- We're making this first, so it gets some time to cool slightly.
- Combine almond flour, salt, and baking powder.
- Use a whisk to sift away any clumps and thoroughly combine these dry ingredients; set aside.
- Stir (Swerve) sweetener into lightly beaten eggs.
- Then add the yogurt until smooth.
- Stir the reserved melted butter coffee concoction into the yogurt-egg mixture. You'll see the orange zest.
- In batches, whisk in the almond flour until well combined.
- The yogurt cake batter should be smooth and still fairly wet.
- Pour it into the prepared baking pan.
- Bake for 40 minutes until golden brown or until an inserted toothpick comes out clean.
- Let the yogurt cake cool completely before removing it from the pan.
Troubleshooting baking this yogurt cake
This cake always needs precisely 40 minutes of baking in my oven. But I suggest regularly checking at around 30 minutes.
Resist opening the oven door until you see a beautiful brown color on top to do the toothpick test.
A small crack on top
This low-carb almond flour cake is very moist and relatively dense. Therefore it will always have a slight crackle on top.
I love that look, but feel free to dust it off with some powdered sweetener for a more festive-looking cake.
Other options are coffee beans or fresh berries for presentation.
Store in an airtight container and refrigerate for up to 5 days.
The yogurt cake will stay moist and delicious.
More recipes you might want to try
- This amazing low-carb flourless chocolate cake.
- Or try one of these low-carb popsicles you can enjoy all year round.
- Another low-carb favorite is this easy & light mascarpone mousse.
- You'll also love this super simple grain-free avocado strawberry cheesecake in a cup.
- There is always room for flourless peanut butter cookies (with variations).
- You must try these healthy flourless brownies.
- You might also love this gluten-free no-bake mascarpone fruit and amaretto tart.
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- 2 cups (205 grams) super fine almond flour from blanched whole almonds
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¾ cup (100 grams) Swerve confectioners sweeteners—see note
- 1 cup (240) plain yogurt—see note
- 3 eggs
- ¼ cup (56 grams) butter
- 2 tablespoons strong brewed coffee or espresso
- 1 tablespoon orange zest (the zest of about 1 whole orange)
- 1 tablespoon Brandy—see note
- Preheat the oven to 350 ℉/180 ℃.
- Line a 8.5 by 4.5-inch loaf pan—see note.
- In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting.
- Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool.
- Meanwhile, combine the almond flour, salt, baking powder in a large bowl. It’s best to use a whisk to break up any flour clumps, set aside.
- In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved.
- Using a whisk, stir the yogurt in the egg mixture until smooth.
- Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine.
- Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet.
- Transfer the batter into the lined baking pan.
- Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean.
- Take the cake out of the oven and let it completely cool before removing it from the pan.
- Place any remaining cake in an airtight container and store in the refrigerator.
Lining the loaf pan: either use parchment paper and make sure the paper hangs a bit over the two long sides. Or coat all sides generously with a mixture of butter and olive oil.
Sweetener: I highly recommend a confectioner or powder sweetener to keep this cake deliciously moist and get a smooth texture like in a pound cake. You can go for any other powdered (Erythritol) sweetener than the brand recommended in this recipe, if preferred, or powder the chosen sugar yourself using a blender or food processor until fine and fluffy.
Have no brandy? Use a tad of whiskey.
Yogurt: use unsweetened, preferably fermented plain yogurt or Greek yogurt.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 128Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 6g
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
Recipe originally posted Feb 2017 but updated with new information.