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This Keto Yoghurt Cake is a deliciously moist cake covered in a sweet sugar-free lemon glaze. Preheat your oven to 175C/350F. Grease and line a 5x9in loaf pan and line with parchment paper. Set aside. In a mixing bowl, add the yogurt, butter, vanilla, eggs, and lemon juice and zest. Whisk together.
This almond flour cake (or keto almond cake as we also like to call it) has tons of almond flavor (Almonds! Almond extract! Almond flour!), with just the right amount of sweetness and a beautiful topping.
In fact, almond meal is coarse, dark in color, and adds a gritty texture to cakes. That’s why you must use golden, thin almond flour to make a delicious, moist, soft almond flour keto cake recipe. For more on Keto flours, read my guide on keto-friendly flours!
Beat in almond flour, baking powder, and sea salt. Beat in eggs, sour cream, vanilla and almond extracts. Bake at 350 degrees (177 degrees C) for 28-32 minutes, until the top is golden and springs back, and inserted toothpick comes out clean.
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