Keto Yogurt Cake with Cream Cheese Frosting

Life without a dessert just wouldn’t be the same! While we all aim for a balanced, mindful way of eating, a delicious homemade treat shared with family and friends makes life sweeter. Whether it’s a cozy weekend indulgence, a celebratory treat, or just a well-deserved snack, dessert can absolutely be part of a healthy lifestyle. 

The key is choosing the right ingredients—ones that nourish and satisfy without compromising your health goals. This Keto Yogurt Cake with Cream Cheese Frosting is the perfect solution: rich in flavor, moist in texture, and completely low-carb!

Is This Keto Yogurt Cake Really Keto?

We give it a YES! Traditional cakes rely on white flour and sugar, which are loaded with carbs, but we’ve made some simple yet effective swaps to keep this recipe keto-friendly. Instead of wheat flour, we use almond and coconut flour, both of which are naturally low in carbs and high in fiber. 

Instead of regular sugar, we use a keto-friendly sweetener like erythritol or monk fruit, which provides the perfect amount of sweetness without spiking blood sugar. The star ingredient, full-fat Greek yogurt, adds moisture and a slight tang, giving this cake a beautifully rich texture without unnecessary carbs.

Keto Yogurt Cake Ingredients:

• Almond Flour & Coconut Flour – A combination that creates a light, fluffy cake while keeping it keto-friendly.
• Full-Fat Greek Yogurt – Adds moisture and a slight tang, enhancing the cake’s texture.
• Granulated Sweetener – Replaces sugar while keeping the cake perfectly sweet.
• Eggs – Essential for structure and fluffiness.
• Unsalted Butter – Adds richness and depth to the cake.
• Vanilla Extract – Brings warmth and enhances the flavors.
• Baking Powder – Ensures the cake rises beautifully.
• Cream Cheese & Butter (for Frosting) – The base for a creamy, luxurious topping.
• Powdered Sweetener – Blends seamlessly into the frosting for a smooth texture.
• Heavy Cream – Helps achieve a perfectly soft and spreadable frosting.

Instructions 

Step 1: Melt the butter for the dough.	Step 2: Mix the dry ingredients together.
Step 3: Add the mixture of eggs, yogurt, melted butter, vanilla extract, and sweetener. Then mix everything until homogenized.	Step 4: Pour it in a circled pan. Bake in a preheated oven at 175C/350F for 35 minutes.
Step 5: Let the cake cool for at least 2 hours.	Step 6: Prepare the frosting of butter, sweetener, cream cheese and vanilla. Then, once the cake is cool, spread it on top.

Cooking Tips for the Perfect Keto Yogurt Cake

Baking the perfect keto cake is all about technique. Follow these tips to ensure great results every time:

• Measure Ingredients Accurately – Keto baking is more precise than regular baking, so weigh your ingredients if possible.
• Do Not Overmix – Overmixing can make the cake dense instead of light and fluffy. Mix just until the ingredients are combined.
• Bake at the Right Temperature – 350°F (175°C) is the ideal heat to bake this cake without drying it out.
• Let the Cake Cool Completely – This is one of the most important steps! If the cake is even slightly warm, the frosting will melt and become runny. For best results, let the cake cool for at least 1 hour before frosting.
• Use Room Temperature Ingredients for the Frosting – This ensures a smooth, creamy consistency without lumps.

How to Store Your Keto Yogurt Cake

Making extra servings is always a good idea, and here’s how you can store this cake to keep it fresh:

• Refrigerator: Store the cake in an airtight container for up to 5 days. The frosting will stay fresh and creamy, making this a great make-ahead dessert.
• Freezer: If you want to keep it longer, slice the cake and store individual portions wrapped in plastic wrap inside a freezer-safe container. It will last up to 3 months. When ready to eat, thaw overnight in the fridge.
• Countertop: If the cake is unfrosted, it can sit at room temperature for up to 24 hours, but once frosted, always refrigerate to keep the cream cheese fresh.

Try my Lemon Almond Cake recipe!

Keto Yogurt Cake Ingredients

For the Cake:

• 1 ½ cups (150g) almond flour 
• ¼ cup (30g) coconut flour
• 1 cup (225g) full-fat Greek yogurt
• ½ cup (100g) granulated erythritol or monk fruit sweetener 
• 4 large eggs
• ¼ cup (60g) unsalted butter, melted
• 1 teaspoon vanilla extract 
• 1 ½ teaspoon baking powder 
• ¼ teaspoon salt 

For the Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened 
• ¼ cup (60g) unsalted butter, softened 
• ½ cup (100g) powdered erythritol 
• 1 teaspoon vanilla extract 
• 2 tablespoon (30ml) heavy cream 

Instructions

1. Prepare the Cake Batter:
   • Preheat the oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan with parchment paper.
   • In a large bowl, whisk together the almond flour, coconut flour, baking powder, and salt.
   • In another bowl, beat the eggs, yogurt, melted butter, vanilla extract, and sweetener until smooth.
   • Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
2. Bake the Cake:
   • Pour the batter into the prepared cake pan and spread it evenly.
   • Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
   • Let the cake cool completely before adding the frosting.
3. Make the Cream Cheese Frosting:
   • In a bowl, beat the cream cheese and butter until smooth and fluffy.
   • Add the powdered sweetener, vanilla extract, and heavy cream, beating until well combined and creamy.
4. Assemble the Cake:
   • Once the cake is fully cooled, spread the frosting evenly over the top.
   • Slice and serve!