Keto Tahini Yogurt Cake

If you have never tried tahini in a cake before, this is a great place to start. It adds a soft nutty flavor that feels a little different but still cozy and familiar.

This keto tahini yogurt cake is one of those recipes I keep coming back to when I want something simple and satisfying.

The Greek yogurt keeps it moist, and the tahini drizzle on top brings everything together in the best way.

Best of all, it is low carb and keto friendly, so you can enjoy a slice without worrying about your day going off track.

I love that it feels like a treat while still fitting into the way I like to eat.

Why You’ll Love This Recipe

Incredibly Moist – Greek yogurt keeps every slice soft, tender, and rich without any dry crumbs.

Rich Nutty Flavor – Tahini adds a warm, toasty taste that makes this cake feel truly special.

Totally Keto Friendly – Almond flour and allulose keep it low carb so it fits your keto goals.

One Bowl Easy – You just whisk and fold, so cleanup stays quick and stress free.

Recipe Ingredients

For The Cake

• 1 3/4 cups Almond Flour
• 3 tbsp Coconut Flour
• 2 tsp Baking Powder
• 1/4 tsp Fine Sea Salt
• 3 Large Eggs
• 2/3 cup Powdered Allulose
• 3/4 cup Full-Fat Plain Greek Yogurt
• 1/4 cup Tahini
• 1/4 cup Melted Unsalted Butter
• 2 tsp Vanilla Extract

For The Topping

• 2 tbsp Tahini
• 2 tbsp Powdered Allulose
• 1 tbsp Heavy Cream
• 1 tbsp Toasted Sesame Seeds

How To Make

Step 1

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

Step 2

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

Step 3

In a large bowl, whisk the eggs and powdered allulose until smooth. Whisk in the Greek yogurt, tahini, melted butter, and vanilla extract until creamy.

Step 4

Fold the dry ingredients into the yogurt mixture until no dry streaks remain. Rest the batter for 5 minutes.

Step 5

Spread the batter into the pan. Bake for 28 to 34 minutes, until the cake is golden and set in the middle.

Step 6

Cool completely. Whisk the tahini, powdered allulose, and heavy cream into a smooth drizzle.

Step 7

Spoon the tahini drizzle over the cake and sprinkle with toasted sesame seeds.

Tips

Stir the Tahini Before You Measure It

Tahini separates in the jar, so you’ll see a layer of oil sitting on top with thick paste underneath.

Give it a really good stir until it’s smooth and pourable before you scoop out your amounts. From my experience, if you skip this, the batter and the topping both end up too oily or too dry depending on which part of the jar you grabbed.

Bring Your Eggs and Yogurt to Room Temperature

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

Cold yogurt makes the melted butter firm up into little clumps the moment they touch, and you end up with a lumpy batter. Room temperature ingredients blend into a smooth, creamy mix that bakes evenly.

Don’t Skip the 5 Minute Rest

After you fold everything together, let the batter sit for the full 5 minutes before it goes in the pan.

Coconut flour soaks up a lot of moisture, and it needs those few minutes to do its job. My favorite reason for this step is the texture you get – the batter thickens up and the finished cake comes out soft instead of wet in the middle.

More Recipes

• Keto Tahini & Sea Salt Cookies
• Keto Tahini Swirl Blondies
• Keto Tahini Chocolate Cups

Frequently Asked Questions

Can I use a different sweetener instead of powdered allulose?

You can swap in another powdered low carb sweetener like erythritol or a monk fruit blend, and it will still work fine in both the cake and the drizzle.

Just make sure it is powdered rather than granular, since the fine texture helps the batter stay smooth and keeps the topping from feeling gritty.