I reach for this almond flour Greek yogurt cake when I want a tender crumb and an easy win. Low Carb Baking fits a busy week, and this batter comes together fast. Greek yogurt keeps the cake soft, and almond flour brings a warm nut aroma. I whisk, I pour, and the kitchen smells like a bakery. greek yogurt cake recipe shows up in my notebook with a star. Baking With Almond Flour makes sense for me since I like simple steps and clean flavor. Almond Flour Desserts feel light yet satisfying. I call this my easy almond cake recipe, the kind I make on repeat. Friends ask for the italian almond cake recipe twist and I smile since the method stays calm and clear. A touch of vanilla turns it into a vanilla almond cake recipe that slices neat and eats even better. Serve warm with berries or cool with a dust of sugar. Either way the fork moves quick.
Table of Contents
- 1) Key Takeaways
- 2) Easy Almond Flour Greek Yogurt Cake Recipe
- 3) Ingredients for Almond Flour Greek Yogurt Cake
- 4) How to Make Almond Flour Greek Yogurt Cake
- 5) Tips for Making Almond Flour Greek Yogurt Cake
- 6) Making Almond Flour Greek Yogurt Cake Ahead of Time
- 7) Storing Leftover Almond Flour Greek Yogurt Cake
- 8) Try these Dessert next
- 9) Almond Flour Greek Yogurt Cake
- 10) Nutrition
1) Key Takeaways
This cake bakes tender and light with Greek yogurt and almond flour. The crumb stays soft. The flavor leans warm and nutty.
The method moves fast with one bowl and a whisk. I mix wet. I fold dry. I bake until the center springs back.
The recipe suits Low Carb Baking goals. It feels balanced and calm. A slice pairs well with fresh berries or a spoon of yogurt.
2) Easy Almond Flour Greek Yogurt Cake Recipe
I bake this when time runs short and I still want joy. Low Carb Baking guides my choices and it shapes my pantry. Low Carb Baking sets a clear path so I reach for yogurt and almonds. The batter mixes fast and the scent turns the kitchen friendly.
I write as Lila for Lila Cooks and I share the steps with care. You can find more on https://www.lilacooks.com. I keep the tone warm and I keep the moves simple so you can bake and relax.
The greek yogurt cake recipe angle gives lift without fuss. A quiet sweetness lets vanilla speak. I treat this as my easy almond cake recipe and I return to it when guests call and say we are close.
3) Ingredients for Almond Flour Greek Yogurt Cake
Greek yogurt plain I use a full cup for body and moisture. The yogurt keeps the crumb soft and helps protein hold structure.
Eggs large Three eggs bind the batter and add gentle richness. I bring them to room temp so they mix smooth.
Honey or maple syrup A half cup adds mellow sweetness. The flavor stays clean and lets almonds shine.
Vanilla extract One teaspoon rounds the edges and supports that vanilla almond cake recipe mood we love.
Lemon zest A little zest brightens the crumb. I add it when I want a lift with berries.
Almond flour Two cups bring the signature nut aroma. Baking With Almond Flour rewards a gentle hand and a soft fold.
Baking powder A small spoon gives rise and keeps the slice light.
Salt A pinch wakes flavor and balances sweet notes.
4) How to Make Almond Flour Greek Yogurt Cake
Step 1 Heat the oven to 350°F or 175°C. Line a round pan with parchment and grease the sides. This sets you up for a clean release.
Step 2 Whisk yogurt with eggs and honey until smooth. Add vanilla and zest. The mix should look glossy and calm.
Step 3 In a second bowl stir almond flour with baking powder and salt. Keep clumps out so folding stays easy.
Step 4 Fold dry into wet with a spatula. Stop when no dry spots remain. Low Carb Baking rewards a gentle fold.
Step 5 Pour batter into the pan and smooth the top. Bake until the center springs back and a tester shows a few moist crumbs.
Step 6 Cool ten minutes. Lift to a rack. Slice when warm or fully cool for neat edges.
5) Tips for Making Almond Flour Greek Yogurt Cake
Use a light color pan so the edge does not darken too fast. A dark pan can rush browning and hide a soft center.
Weigh almond flour for steady results. A packed cup can make the crumb dense. A level cup keeps texture tender.
For a Italian almond cake recipe vibe add more zest and serve with espresso. For a gluten free touch keep cross contact in mind and use clean tools.
6) Making Almond Flour Greek Yogurt Cake Ahead of Time
Bake the cake the night before. Wrap once cool. The crumb settles and slices hold shape. Low carb bakes often taste even better the next day.
Mix the dry in a jar and keep it sealed. On bake day whisk the wet and fold the jar mix in. This keeps prep short.
For a low carb dessert baking plan make two rounds. Freeze one for later. A thaw on the counter brings it back to tender in an hour.
7) Storing Leftover Almond Flour Greek Yogurt Cake
Store slices in a sealed box in the fridge for three days. The yogurt keeps the crumb soft so the cake stays friendly.
Warm a slice for a few minutes and add berries or a spoon of greek yogurt cake. The scent returns and the bite feels fresh.
Freeze wrapped wedges for a month. Thaw on the counter. The texture holds since almond flour freezes well.
8) Try these Dessert next
9) Almond Flour Greek Yogurt Cake
Almond Flour Greek Yogurt Cake for Low Carb Baking
Ingredients
Wet Ingredients
- 1 cup Greek yogurt plain
- 3 large eggs
- 1/2 cup honey or maple syrup
- 1 teaspoon vanilla extract
- Zest of 1 lemon optional
Dry Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Heat oven to 350°F 175°C. Line an 8 or 9 inch round pan with parchment and grease the sides.
- Whisk yogurt eggs honey and vanilla in a large bowl until smooth. Stir in lemon zest.
- In a second bowl mix almond flour baking powder and salt.
- Add dry mix to wet mix. Fold with a spatula until no dry spots remain.
- Scrape batter into the pan and smooth the top.
- Bake 28 to 35 minutes until the center springs back and a tester comes out with a few moist crumbs.
- Cool 10 minutes in the pan. Loosen the edge and lift out. Cool on a rack. Dust with powdered sugar if you like. Slice and serve.
10) Nutrition
Serving size one slice. Calories two hundred forty. Sugar fourteen grams. Sodium one hundred twenty milligrams. Fat fourteen grams. Saturated fat two grams. Carbohydrates twenty two grams. Fiber three grams. Protein eight grams.
The balance fits a low carb dessert plan for many eaters. Greek yogurt adds protein support. Almond flour supplies fiber and a steady bite.
For more notes and friendly guides visit https://www.lilacooks.com where I write as Lila for Lila Cooks. I keep Low Carb Baking ideas clear so home bakers can bake with calm.
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