Keto Mocha Yogurt Cake

I have been playing around with chocolate cakes for a while, and this one might be my new favorite.

My keto mocha yogurt cake is soft, rich, and has that nice coffee and chocolate combo that just works.

The Greek yogurt keeps it moist, so you never end up with that dry, crumbly texture some baked goods have.

Best of all, it is low carb and keto friendly, which means you can enjoy a slice without worrying about a sugar rush.

If you like a dessert that feels a little fancy but is still easy to make, I think you will really enjoy this one.

Why You’ll Love This Recipe

Rich Mocha Flavor – The espresso and cocoa blend together to give every bite a deep, bakery-style chocolate coffee taste.

Super Moist Texture – Greek yogurt keeps this cake soft and tender, so it never turns dry or crumbly.

Keto Friendly – Made with almond and coconut flour, this low carb cake fits your keto goals perfectly.

Silky Chocolate Ganache – The smooth sugar-free topping adds a glossy finish and an extra layer of chocolate goodness.

Recipe Ingredients

For The Cake

• 1 1/2 cups Almond Flour
• 1/4 cup Cocoa Powder
• 3 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Granulated Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/3 cup Melted Unsalted Butter
• 2 tbsp Brewed Espresso
• 1 tsp Vanilla Extract
• 1/3 cup Sugar-Free Dark Chocolate Chips

For The Ganache

• 1/3 cup Sugar-Free Dark Chocolate Chips
• 3 tbsp Heavy Cream
• 1 tsp Powdered Allulose

How To Make

Step 1

Preheat the oven to 325°F. Line an 8-inch square pan with parchment and lightly grease it.

Step 2

Whisk the almond flour, cocoa powder, coconut flour, baking powder, and salt in a medium bowl.

Step 3

In a large bowl, whisk the eggs and allulose for 1 minute. Add the Greek yogurt, melted butter, espresso, and vanilla extract, then whisk until smooth.

Step 4

Stir the dry ingredients into the yogurt mixture. Fold in the chocolate chips and spread the batter into the pan.

Step 5

Bake for 28 to 34 minutes, until the edges are set and the center has a soft cake texture. Cool completely in the pan.

Step 6

Warm the chocolate chips and heavy cream together in short bursts, stirring until smooth. Stir in the powdered allulose.

Step 7

Spread the ganache over the cooled cake and let it set for 20 minutes before slicing.

Tips

Measure the Almond Flour the Right Way

The way you measure your almond flour makes a big difference in this cake. Scooping the cup straight into the bag packs in too much and leaves you with a heavy, dry result.

My favorite trick here is to fluff up the flour first, then spoon it into the measuring cup and level off the top with a flat edge. This keeps the crumb soft and tender the way it should be.

The same goes for the coconut flour since it soaks up a lot of moisture. Even a little extra can dry out the whole cake.

Use Room Temperature Eggs and Yogurt

Take your eggs and Greek yogurt out of the fridge about 30 minutes before you start. Cold ingredients don’t blend smoothly and can make your melted butter firm up into little clumps.

From my experience, room temperature ingredients whisk together into a silky batter that bakes evenly. You’ll notice the texture comes out much more even from edge to center.

Bloom the Cocoa With Warm Espresso

Brew your espresso fresh and add it while it’s still warm. The heat wakes up the cocoa powder and pulls out a deeper, richer chocolate flavor.

I’ve found that the coffee doesn’t make the cake taste like coffee at all. It just makes the chocolate taste more like chocolate, which is exactly what you want in a mocha cake.

More Recipes

• Keto Mocha Fudge Cookies
• Keto Mocha Panna Cotta
• Keto Dalgona Coffee Cream Cups
• Keto Coffee Ice Cream

Frequently Asked Questions

Can I use regular sugar instead of allulose?

You can, but it will no longer be a low carb or keto treat since regular sugar adds a lot of carbs.

If you want to keep it keto, stick with allulose or another granulated sweetener that measures like sugar, such as a monk fruit blend.