Download Yogurt adds moisture and fat to the cake batter, making the cake moist. A cake baked with yogurt is never dry. It’s soft, moist and absolutely delicious.
Ingredients:
5 eggs,
Tbsp stevia, double if using erythritol,
400g plain greek/double cream/homemade yogurt,
Zest from 1 lemon,
Tsp vanilla essence,
Tsp baking powder,
1/2 tsp Xanthan gum,
1/2 cup albumen, (100ml),
Tsp lemon juice.
Directions:
1. Separate the eggs into egg yolks and egg whites.
2. In a large bowl mix the egg yolks and stevia together until creamy pale yellow colour. Add yougurt and lemon zest. Mix well.
3. Add vanilla extract, baking powder, xantham gum and albumen, mix well. Set aside.
4. In a separate bowl beat egg whites and tsp lemon juice till stiff. Add the egg whites into yolks batter and gently mix in using a spatula.
5. Pour the batter into a 22cm pan lined with parchment paper.
6. Bake in a preheated oven at 160 C (340 F) for 30 min. Turn off the oven. Let it cool in the oven with opened door for 15-20 min.
7. Allow to cool and refrigerate for couple hours. Enjoy!
For a video version of the recipe:
https://youtu.be/P0TALqQ0Kfc Recipe
To View your Recipe “Yogurt adds moisture and fat to the cake batter, making the cake moist. A cake baked with yogurt is never dry. It’s soft, moist and absolutely delicious.
Ingredients:
5 eggs,
Tbsp stevia, double if using erythritol,
400g plain greek/double cream/homemade yogurt,
Zest from 1 lemon,
Tsp vanilla essence,
Tsp baking powder,
1/2 tsp Xanthan gum,
1/2 cup albumen, (100ml),
Tsp lemon juice.
Directions:
1. Separate the eggs into egg yolks and egg whites.
2. In a large bowl mix the egg yolks and stevia together until creamy pale yellow colour. Add yougurt and lemon zest. Mix well.
3. Add vanilla extract, baking powder, xantham gum and albumen, mix well. Set aside.
4. In a separate bowl beat egg whites and tsp lemon juice till stiff. Add the egg whites into yolks batter and gently mix in using a spatula.
5. Pour the batter into a 22cm pan lined with parchment paper.
6. Bake in a preheated oven at 160 C (340 F) for 30 min. Turn off the oven. Let it cool in the oven with opened door for 15-20 min.
7. Allow to cool and refrigerate for couple hours. Enjoy!
For a video version of the recipe:
https://youtu.be/P0TALqQ0Kfc”
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View Reddit by No_Platform7654 – View Source
I was wondering, does the 5 eggs contain the albumen needed for the recipe or do you need 5 eggs + more egg whites?
The albumen is added in addition to the egg whites.
Sooo it’s basically a cheesecake but just sub the cream cheese for yogurt.
What would you recommend for “albumen” if none is on hand (I assume it is powdered egg white)? Protein powder? Gluten?