Once upon a time, in a cozy kitchen filled with the scent of vanilla and citrus, a group of friends gathered to celebrate a very special occasion—the birthday of their dear friend, Emma. Determined to make her day unforgettable, they embarked on a culinary adventure to create the perfect Completely Keto Cake From Yogurt Base.
With laughter echoing through the kitchen and flour dusting the countertops, they carefully measured each ingredient, infusing the batter with love and anticipation. As they worked, memories of past celebrations danced in their minds, fueling their creativity and camaraderie.
As the cake baked to golden perfection in the oven, the friends adorned the cozy kitchen with twinkling lights and colorful decorations, transforming it into a whimsical wonderland fit for a birthday celebration. When the cake emerged, fragrant and irresistible, they eagerly assembled it, layering each slice with creamy Greek yogurt frosting and zesty lemon zest.
As the clock struck midnight, Emma’s eyes lit up with delight as she blew out the candles adorning the magnificent cake. With each slice savored and shared among friends, the sweetness of the moment lingered in their hearts, a testament to the joy of friendship and the magic of birthdays celebrated with love and creativity.
Ingredients
- swerve confectionary sugar for topping
- 3 eggs
- 1 1/4 cup swerve
- 4 1/2 cup almond flour
- 2 1/4 Tbsp baking powder
- 1 1/2 cup plain full fat greek yogurt
- 1 1/2 cup coconut oil
- 1 tsp Pink Himalayan Salt
- zest of 2 lemons
- 2 tsp vanilla extract
Instructions
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Set oven to 330 degrees.
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Prepare a round baking tin for cake with a layer of oil and parchment paper.
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Get two seperate bowls, fill one with the swerve and flour, fill the other with the oil, yogurt, eggs, and vanilla. Mix them seperately and well.
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Combin the two bowls and mix well.
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Add in the lemon zest and mix well. Then pour into the baking vessel.
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Bake for 50 minutes or stick a utensil in to see if it comes out unblemished.
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Top with the confectionary swerve and let cool.
Recipe Notes
