We are all amazed by the yogurt cake because of its fluffiness and moisture. You are going to love this version, since we use almond flour and stevia, so it is low in carbohydrates and gluten free. And it is delicious! Although it is known for its yogurt base, we assure you that the taste of almond flour will drive you crazy.
What types of ingredients does the yogurt cake have?
Although you may think that any type of yogurt is valid, we recommend that it be natural or Greek. Avoid being low in fat to get the perfect result. Also, you should keep in mind that you have to use ground almond flour, because the coarse one will not work quite well in this recipe.
You will not need to glaze it, or put any type of topping on it if you are not excited. In each slice you will get 190 calories and 3 grams of net carbs, making it a great option to have it for breakfast every now and then if you feel like it.
How to save leftovers?
Once the cake is completely cool, you can slice it up and place the slices in an airtight glass storage container. You can separate the layers with waxed paper, so that the leftovers keep well for 4-5 days.
You can also freeze slices of this yogurt cake in freezer bags.
Ingredients
- 1 natural yogurt
- 3 eggs
- 1 teaspoon and a half stevia
- 1 tablespoon vanilla extract
- 1/4 of teaspoon of sea salt
- 1/2 cup almond flour (ground almonds)
- 1/2 teaspoon of baking soda
Preparation
In a bowl, beat the eggs, yogurt, vanilla essence, salt and stevia.
Mix the almond flour and the baking soda.
We combine both mixtures until we get a homogeneous mass.
In a mold previously greased with coconut oil or extra virgin olive oil, we pour the mixture of our sponge cake.
Bake for 30 minutes at 160ºC (watch your oven).
Wait another 30 minutes before unmolding and decorate with your favorite extras.
