Keto Coconut Yogurt Snack Cake

If you like a simple cake that comes together in one bowl, this keto coconut yogurt snack cake is a good one to try.

It has a soft, moist crumb thanks to the Greek yogurt, and a gentle coconut flavor that is not too strong.

The whole thing is low carb and keto friendly, so you can enjoy a slice without worrying about a big sugar hit.

I like to keep it around for those afternoons when I want a little something sweet with my coffee.

It is easy to make and even easier to eat, which is exactly what a snack cake should be.

Why You’ll Love This Recipe

Double Coconut Flavor – Shredded coconut, coconut oil, and coconut extract stack up for a rich tropical taste in every bite.

Super Moist Texture – The Greek yogurt keeps this cake soft and tender instead of dry like many keto bakes.

Low Carb Friendly – Almond and coconut flour swap out regular flour, so you stay on track without missing the treat.

No Sugar Spike – Allulose sweetens the cake naturally without the blood sugar jump that comes from regular sugar.

Recipe Ingredients

For The Cake

• 1 1/2 cups Almond Flour
• 1/3 cup Unsweetened Shredded Coconut
• 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 Coconut Oil
• 1 tsp Vanilla Extract
• 1/2 tsp Coconut Extract

For The Topping

• 1/4 cup Unsweetened Coconut Flakes
• 2 tbsp Powdered Allulose
• 1 tbsp Heavy Cream

How To Make

Step 1

Preheat the oven to 325°F. Grease an 8-inch square baking pan and line it with parchment.

Step 2

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

Step 3

In a large bowl, whisk the eggs and granulated allulose until smooth. Whisk in the Greek yogurt, melted coconut oil, vanilla extract, and coconut extract.

Step 4

Stir the dry ingredients into the yogurt mixture until the batter is thick and evenly combined.

Step 5

Spread the batter in the pan and sprinkle the coconut flakes over the top. Bake for 28 to 34 minutes, until the top is golden and the center is set.

Step 6

Cool completely. Stir the powdered allulose and heavy cream into a thin glaze and drizzle lightly over the cake.

Tips

Measure the Almond Flour the Right Way

Scoop your almond flour into the measuring cup with a spoon, then level off the top with a knife. If you dip the cup straight into the bag, you pack in way too much and the cake turns out dense and dry.

From my experience, this one step makes the biggest difference between a heavy brick and a soft, tender cake. Almond flour is easy to overpack because it settles down in the bag.

Let Your Cold Ingredients Warm Up First

Take the eggs and Greek yogurt out of the fridge about 30 minutes before you start. The melted coconut oil hits cold ingredients and instantly turns back into little solid clumps, which leaves you with lumpy batter.

My favorite trick here is to set the yogurt and eggs on the counter while the oven preheats. By the time everything is ready, they are close to room temperature and the batter comes together smooth.

Keep an Eye on the Top While It Bakes

Allulose browns a lot faster than regular sweeteners, so the top of this cake can get dark before the center is fully set. Start checking around the 25 minute mark.

If the coconut flakes on top are already golden but the middle still needs more time, lightly lay a piece of foil over the pan. This keeps the top from getting too dark while the inside finishes.

More Recipes

• Keto Coconut Cake
• Keto Coconut Cream Pie
• Keto Coconut Lime Bars
• Low Carb Coconut Macaroons

Frequently Asked Questions

Can I use a different sweetener instead of allulose?

Yes, you can swap the allulose for a granulated erythritol or monk fruit blend in the same amount for the cake.

Just keep in mind that allulose keeps the cake soft and moist, so other sweeteners can make it a little firmer once it cools, and for the glaze you will want a powdered version so it stays smooth.