Easy Strawberry Yogurt Cake
This is based on my keto yogurt cake recipe. I love the addition of fresh strawberries and if that is not enough, just whip up a super easy fresh strawberry sauce and drizzle over the cake just before serving. With the delightful strawberry flavor and moist, tender cake, this is definitely a cake to please everyone.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 340F or 170C.
3. In a bowl, add all the dry ingredients and mix until well combined.
4. Add all the wet ingredients and whisk until well combined. The batter is smooth and moderately thick.
5. In the video, I used a 7-inch regular round pan, greased and lined with parchment paper.
6. Pour half of the batter into the pan then top with the cubed strawberries.
7. Top with the remaining batter and spread evenly. Then top with the strawberry halves.
8. Bake at a lower rack for 50 to 60 minutes or until a wooden skewer comes out clean.
9. Meanwhile, make the strawberry sauce. Place the strawberry halves into a blender or food processor. Add the sweetener and lemon juice (if using) then blend until smooth. Transfer into a container. The cake by itself tastes delicious but the fresh strawberry sauce just takes it to another level by providing more strawberry flavor. The strawberry sauce can also be used for pancakes, crepes, waffles, ice cream or just about anything.
10. Cool the cake completely. Then dust with powdered sweetener.
11. Drizzle the strawberry sauce on the cake just before serving.
12. The cake can be refrigerated for up to a week and frozen for up to 3 months.
[Total Servings = 12]
NUTRITION INFO PER SERVING (WITHOUT STRAWBERRY SAUCE)
Total Carb = 4.5 g
Dietary Fiber = 1.4 g
Net Carb = 3.1 g
Calories = 190
Total Fat = 16.1 g
Protein = 7.3 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
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