Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1/2 cup butter (softened)
  • 1/2 cup Greek yogurt (can use sour cream)
  • 1/4 cup milk of choice (I used unsweetened coconut milk)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups almond flour (blanched almond flour)
  • 1/4 cup coconut flour
  • 1/3 cup granulated sweetener of choice (monk fruit sweetener or erythritol )
  • 1 teaspoon baking powder
  • 1/2 cup keto vanilla frosting (* See notes)

Instruction

  • Preheat the oven to 180C/350F. Grease a loaf pan and line with parchment paper and set aside.
  • In a large mixing bowl, whisk together your eggs, Greek yogurt, softened butter, milk of choice, and vanilla extract, until combined. Gently fold through your dry ingredients and mix well until combined.
  • Transfer your cake batter into the lined pan and bake for 50 minutes, or until a skewer comes out mostly clean.
  • Remove from the oven and let cool completely, before frosting. Refrigerate for 30 minutes, for the frosting to firm up, before slicing.