Ingredients
1 cup plain Greek yogurt or coconut yogurt
1 1/2 cups powdered erythritol
1 1/2 cups unsalted butter, softened
1/2 cup almond flour
1 1/4 cups coconut flour
1 teaspoon sugar-free vanilla extract
A pinch of salt
16 g baking powder
5 large eggs
Instructions
Preheat the oven to 360°F (180°C). Line and lightly grease a 22 cm cake pan and set aside.
In a large mixing bowl, beat 1 1/2 cups softened butter with 1 1/2 cups powdered erythritol until pale and smooth, about 2–3 minutes with a mixer.
Add the eggs one at a time to the butter mixture, mixing well after each egg so the emulsion remains stable.
In another bowl, whisk together 1/2 cup almond flour, 1 1/4 cups coconut flour, 16 g baking powder and a pinch of salt until evenly combined.
Alternate adding the dry flour mixture and 1 cup Greek yogurt to the wet batter, beginning and ending with the dry ingredients. Mix gently until incorporated and scrape the bowl so no pockets of flour remain.
Fold in 1 teaspoon sugar-free vanilla extract. Transfer the batter to the prepared pan, smooth the top and tap the pan on the counter once to release large air bubbles.
Bake for 35–40 minutes, or until the top is set and a toothpick inserted near the center comes out clean. Cool in the pan 10–15 minutes, then remove to a wire rack to cool completely before slicing.
Serve plain, or top with a light dusting of powdered erythritol, unsweetened whipped cream, or a few fresh berries (note: berries add carbs). Store leftovers refrigerated.
Troubleshooting & Consistency Tips
Batter too dry or crumbly: Coconut flour is highly absorbent. If the batter seems overly stiff, fold in 1–2 tablespoons of additional yogurt or a splash of milk (dairy or unsweetened plant milk) until it reaches a smooth, scoopable consistency.
Dense texture: Avoid overmixing once the flours are combined. Overworking the batter compresses air and yields a heavier crumb.
Top browns too quickly: Tent the cake loosely with foil for the final 10–12 minutes of baking.
Cake collapses after baking: Underbaking or opening the oven too early can cause sinking. Confirm doneness with a toothpick and allow the cake to cool gradually.
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