Keto Espresso Yogurt Cake

There is something nice about a cake that tastes like your morning coffee. This keto espresso yogurt cake gives you that soft coffee flavor in every bite.

The yogurt keeps the cake moist and adds a slight tang that works really well with the espresso. It is one of those simple cakes that feels a little fancy without much effort.

Best of all, it is low carb and keto friendly, so you can enjoy a slice without worrying about your carb count for the day.

I topped mine with a smooth mascarpone cream and a light dusting of cocoa. It looks pretty and adds a soft, creamy layer on top.

If you love coffee and cake, this one is worth a try.

Why You’ll Love This Recipe

Rich Coffee Flavor – The brewed espresso gives this cake a bold coffee taste that feels grown up and satisfying.

Super Moist Crumb – Full-fat Greek yogurt keeps every slice soft, tender, and moist without tasting dry or crumbly.

Dreamy Cream Topping – The mascarpone cream on top adds a smooth, rich layer that tastes just like tiramisu.

Truly Keto Friendly – Almond flour and allulose keep this cake low carb so it fits your keto lifestyle.

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
• 1/3 cup Melted Unsalted Butter
• 2 tbsp Brewed Espresso
• 1 tsp Vanilla Extract

For The Cream Topping

• 4 oz Mascarpone Cheese
• 1/4 cup Heavy Cream
• 2 tbsp Powdered Allulose
• 1/2 tsp Vanilla Extract
• 1 tsp Cocoa Powder

How To Make

Step 1

Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment.

Step 2

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

Step 3

In a large bowl, whisk the eggs and powdered allulose until lightly foamy. Whisk in the Greek yogurt, melted butter, espresso, and vanilla extract.

Step 4

Fold in the dry ingredients until the batter is smooth. Spread into the prepared pan.

Step 5

Bake for 30 to 36 minutes, until the cake is set and a toothpick comes out clean. Cool completely.

Step 6

Beat the mascarpone, heavy cream, powdered allulose, and vanilla extract until thick and spreadable.

Step 7

Spread the mascarpone cream over the cooled cake and dust with cocoa powder.

Tips

Measure Your Almond Flour the Right Way

Spoon the almond flour into your measuring cup and level it off with a knife. Scooping the cup straight into the bag packs in way too much flour.

From my experience, too much almond flour is what makes these cakes come out dense and dry instead of soft. This small step makes a big difference in the final texture.

Let Your Cold Ingredients Warm Up First

Take the eggs and Greek yogurt out of the fridge about 30 minutes before you start. Room temperature ingredients blend together much smoother.

My favorite trick here is that it also keeps the melted butter from clumping up when everything gets mixed. Cold yogurt hits the warm butter and turns it into little hard bits, which you don’t want in your batter.

Cool the Espresso Before Adding It

Brew your espresso and let it cool down before you pour it into the egg mixture. Hot espresso can start to gently cook the eggs, and you’ll get little scrambled bits.

I recommend using a strong shot rather than watered down coffee. That’s where all the rich coffee flavor comes from, and 2 tablespoons of weak coffee just won’t taste like much.

More Recipes

• Keto Espresso Cream Cheesecake
• Keto Espresso Chocolate Chunk Muffins
• Keto Coffee Ice Cream

Frequently Asked Questions

Does the Greek yogurt have to be full-fat?

Full-fat plain Greek yogurt works best here because it keeps the cake moist and rich while staying low carb.

You can use a lower fat version, but the crumb may turn out a little drier and slightly less tender.