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–+ servings

Keto Espresso Yogurt Cake

This low carb, keto friendly cake is rich, satisfying, and simple to enjoy. It is a delightful treat worth trying for any occasion.
Keto Espresso Yogurt Cake
Prep Time 20 minutes
Cook Time 33 minutes
Total Time 53 minutes
Course Dessert
Cuisine Italian
Servings 10 slices
Calories 290 kcal
Print Recipe Pin 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

Equipment

  • electric mixer
  • 8-inch round cake pan

Instructions
 

  • Preheat the oven to 325°F. Grease an 8-inch round cake pan and line the bottom with parchment.
  • Whisk the almond flour, coconut flour, baking powder, and salt in a medium bowl.
  • In a large bowl, whisk the eggs and powdered allulose until lightly foamy. Whisk in the Greek yogurt, melted butter, espresso, and vanilla extract.
  • Fold in the dry ingredients until the batter is smooth. Spread into the prepared pan.
  • Bake for 30 to 36 minutes, until the cake is set and a toothpick comes out clean. Cool completely.
  • Beat the mascarpone, heavy cream, powdered allulose, and vanilla extract until thick and spreadable.
  • Spread the mascarpone cream over the cooled cake and dust with cocoa powder.

Nutrition

Serving: 1servingCalories: 290kcalCarbohydrates: 7gProtein: 8gFat: 25g
Keyword espresso yogurt cake, keto cake, low carb, mascarpone
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