Keto Flourless Lemon Greek Yogurt Cake

This Keto Flourless Lemon Greek Yogurt Cake is a soft, moist, and flavorful dessert made without traditional wheat flour. Instead of regular flour, this recipe uses finely ground almond flour to create a tender cake with a light nutty taste. Full-fat Greek yogurt adds moisture and richness, while fresh lemon juice and lemon zest give the cake a bright citrus flavor. The cake is finished with a simple homemade lemon glaze. The glaze adds a sweet lemony layer on top and gives the cake a beautiful finish. Even though it looks elegant enough for a special occasion, the preparation is simple enough for an everyday baking project. This cake is a lovely choice when you want a homemade dessert with a strong lemon flavor and a soft texture. It can be served with tea or coffee, fresh berries, or a little whipped cream.

Ingredients

• 1 cup full-fat Greek yogurt
• 3 large eggs
• 2 cups finely ground almond flour
• ¾ cup granulated sugar
• 2 tablespoons fresh lemon zest
• ¼ cup fresh lemon juice
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 cup powdered sugar (for glaze)
• 2–3 tablespoons fresh lemon juice (for glaze)
• 1 teaspoon fresh lemon zest (for glaze)

Instructions

1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan. Place a circle of parchment paper on the bottom and lightly grease it.
2. Add the Greek yogurt, eggs, sugar, lemon juice, lemon zest, and vanilla extract to a large bowl. Whisk until smooth and well combined.
3. Add the almond flour, baking powder, and salt. Gently fold everything together with a rubber spatula until no dry spots remain.
4. Pour the batter into the prepared cake pan and spread it evenly. Gently tap the pan on the counter a few times to remove large air bubbles.
5. Bake for 40–45 minutes. Start checking at 40 minutes. The top should be lightly golden and the center should be set. A toothpick inserted in the center should come out mostly clean with a few moist crumbs.
6. If the top becomes too brown before the center is finished, loosely cover the cake with aluminum foil and continue baking.
7. Let the cake cool in the pan for about 15 minutes. Carefully remove it and place it on a cooling rack. Let it cool completely.
8. Mix the powdered sugar and lemon zest in a small bowl. Add 2 tablespoons of lemon juice and whisk until smooth. Add more lemon juice little by little if needed.
9. Once the cake is completely cool, drizzle the lemon glaze over the top. Gently spread it toward the edges and let it sit for a few minutes.
10. Slice the cake into about 10 portions and serve with fresh berries, whipped cream, or your favorite tea or coffee.

Notes

Use finely ground almond flour for a smoother and more tender cake. Full-fat Greek yogurt gives the cake a richer and more moist texture. Use fresh lemons for the best flavor. When zesting lemons, use only the yellow outer skin and avoid the white pith. Measure almond flour carefully and do not pack it tightly into the measuring cup. Do not overmix the batter once the ingredients are combined. Start checking the cake around the 40-minute mark so it does not become overbaked. If the top browns too quickly, loosely cover it with aluminum foil. Allow the cake to cool completely before adding the glaze. If the glaze is too thick, add lemon juice gradually. If it becomes too thin, add a little more powdered sugar. Store the cake in an airtight container for up to 2 days at room temperature or up to 5 days in the refrigerator. Individual slices can be frozen for up to 2 months.