No matter the occasion, this unique almond flour yogurt cake is a must-have treat on your coffee table.
It's a moist, buttery healthy cake infused with yogurt, orange zest, coffee & a tad of brandy to create incredible flavors—gluten-free, keto-friendly, and low-carb.
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.
- 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 the ingredient list
Almond flour: choose a fine-blanched almond flour. It's what will give this cake that crumbly pound cake-like texture.
Note: Almond meal (from ground almonds) 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.
Note: You can also 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 whole milk 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 keto 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 in a large mixing bowl.
- 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 batter into the prepared baking pan—smooth it out with a rubber spatula if necessary.
- Bake for 40 minutes until golden brown or until a toothpick inserted in the center of the cake comes out clean.
- Let the almond flour yogurt cake cool completely before removing it from the pan.
Troubleshooting baking this 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 the top of the cake with some powdered sweetener for a more festive look.
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.
This easy almond flour yogurt cake has a beautiful airy crumb and is one of these low-carb, gluten-free cakes that you can also enjoy first thing in the morning with your cup of coffee.
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Almond Flour Yogurt CakeMariska Ramondino
- 8.5x4.5-inch loaf pan
- 2 cups super fine almond flour from blanched whole almonds 205 grams
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ¾ cup Swerve confectioners sweeteners 100 grams
- 1 cup unsweetened plain yogurt 240 grams
- 3 eggs, at room temperaure
- ¼ cup butter 56 grams
- 2 tablespoons strong brewed coffee or espresso
- 1 tablespoon orange zest the zest of about 1 whole orange
- 1 tablespoon Brandy
- 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.
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Nutrition (% Daily value)
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.
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