Keto Vanilla Chai Yogurt Cake

If you love the warm, cozy flavor of a chai latte, this keto vanilla chai yogurt cake is going to feel very familiar.

It has that same mix of cinnamon, cardamom, ginger, and a little clove, all baked into a soft and tender cake.

The Greek yogurt in the batter keeps everything moist, so it never comes out dry or crumbly.

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

I like to top mine with a light cinnamon cream, but it tastes just as good on its own with a cup of tea.

Why You’ll Love This Recipe

Warm Chai Spice Flavor – Cinnamon, cardamom, ginger, and cloves give every bite a cozy chai warmth you will crave.

Super Moist Texture – Greek yogurt and avocado oil keep this cake soft and tender with zero dryness.

Low Carb and Keto Friendly – Almond and coconut flour keep the carbs low so you can enjoy dessert guilt free.

Naturally Sweet – Allulose adds gentle sweetness without spiking your sugar, so it tastes like a real treat.

Recipe Ingredients

For The Cake

• 1 2/3 cups Almond Flour
• 3 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1 tsp Ground Cinnamon
• 3/4 tsp Ground Cardamom
• 1/2 tsp Ground Ginger
• 1/8 tsp Ground Cloves
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Granulated Allulose
• 2/3 cup Full-Fat Plain Greek Yogurt
• 1/3 cup Avocado Oil
• 2 tsp Vanilla Extract

For The Cream

• 1/3 cup Heavy Cream
• 2 tbsp Powdered Allulose
• 1/4 tsp Ground Cinnamon

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, coconut flour, baking powder, cinnamon, cardamom, ginger, cloves, and salt in a bowl.

Step 3

In a separate bowl, whisk the eggs and granulated allulose until slightly foamy. Whisk in the Greek yogurt, avocado oil, and vanilla extract until glossy and smooth.

Step 4

Fold the dry ingredients into the wet ingredients until fully combined. Let the batter rest for 5 minutes so the coconut flour can hydrate.

Step 5

Spread the batter into the prepared pan. Bake for 28 to 34 minutes, until the top is set and the center feels softly firm.

Step 6

Cool the cake completely in the pan. Whip the heavy cream with powdered allulose and cinnamon until soft peaks form.

Step 7

Spread the cinnamon cream over the cooled cake just before serving, or serve it on the side for a softer finish.

Tips

Don’t Skip The Batter Rest

After you fold everything together, let the batter sit for the full 5 minutes. Coconut flour soaks up a lot of moisture, and it needs those few minutes to thicken up.

If you pour it into the pan too soon, the batter stays runny and bakes up dense and gummy in the middle.

You’ll know it’s ready when it looks a little thicker and holds its shape as you spread it.

Watch The Top So It Doesn’t Get Too Dark

Allulose browns much faster than regular sugar, so the top of this cake can turn deep golden before the center is fully baked.

From my experience, if the top is coloring quickly around the 20 minute mark, lay a loose piece of foil over the pan.

This lets the inside finish baking while the top stays a nice even golden shade.

Use Room Temperature Eggs And Yogurt

Take your eggs and Greek yogurt out of the fridge about 30 minutes before you start.

Cold yogurt makes the avocado oil clump up, and you’ll end up with a lumpy batter instead of a smooth one.

When everything is at room temperature, the wet mix comes together glossy and even, which gives the cake a much better texture.

More Recipes

• Keto Chai Spice Cheesecake
• Keto Chai Spice Cookies
• Keto Vanilla Bean Custard Cups
• Keto Carrot Cake

Frequently Asked Questions

Can I swap the allulose for another keto sweetener?

Yes, you can use a granulated erythritol or monk fruit blend in the same amount, though allulose is nice here because it keeps the cake soft and helps the top brown a little.

For the whipped cream, use a powdered sweetener rather than granulated so it dissolves smoothly and does not turn out gritty.