KETO Yogurt Cake
1 cup Greek yoghurt,
1/3 cup of melted unsalted butter
1 teaspoon Vanilla Extract,
Three huge eggs
2 Lemons, juice, and zest
2 cups Almond flour,
2 tablespoons Coconut Flour,
1/2 cup of granulated erythritol
2 tablespoons Baking powder,
Ingredients for lemon glaze:
1/2 cup of powdered erythritol
1 tbsp Lemon Juice,
1 to 2 Tablespoons Hot Water,
Set the oven to 175 C/350 F. A 5×9-inch loaf pan should be greased, lined with parchment paper, and prepared. Place aside.
Put(mixing bowl) yoghurt, butter, vanilla, eggs, lemon juice, and zest. Blend thoroughly.
With a spatula, incorporate the remaining cake ingredients into the mixture after adding them.
Smooth the mixture before adding it to the prepared loaf pan.
Bake for FORTY5 FIVE to FIFTY FIVE minutes.
After 15 minutes, remove from the pan(let cool). Before commencing the glaze, make certain the cake has cooled.
The powdered sweetener, lemon juice, and around two tablespoons of hot water should all be combined in a bowl to make the glaze. Mix everything together while gradually adding water to achieve a pouring consistency for the glaze.
Over your cooled cake, pour or drizzle. Ten minutes will pass before the glazing sets.
Serve your cake after cutting it into 12 slices.
Serving: 120g; Calories: 188kcal; 6g Carbohydrate; 7g Protein; 16g Fat; 4g Saturated Fat; 61mg Cholesterol; 28mg Sodium; 115mg Potassium; 4g Fiber; 1g Sugar; 225IU Vitamin A; 10mg Vitamin C; 100mg Calcium; 1mg Iron; 6g Fiber; 16g Fat; 4g Saturated Fat; 61mg Cholesterol;