Servings
Font
Back
Yogurt Almond Flour Coffee Cake
5 from 21 votes

Yogurt Almond Flour Coffee Cake

This Almond Flour Coffee Cake uses Greek yogurt, almond flour, and a butter-coffee-brandy mixture with orange zest to deliver a moist, dense cake with bright citrus and coffee notes. It bakes in a loaf pan and has a tender crumb, ideal for serving with coffee or tea. Sweetened with a powdered sweetener, it omits traditional flour and sugar for a distinctive texture and flavor.

Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Servings: 12 Servings
Calories: 169 kcal
Course: Dessert, Snacks, Baked Goods
Cuisine: American

Ingredients

  • 2 cups almond flour 220 grams, super fine; from blanched whole almonds
  • ½ teaspoon salt sea salt
  • 2 teaspoons baking powder
  • ¾ cup Swerve confectioners sweetener 100 grams
  • 1 cup Greek yogurt 240 grams, unsweetened plain
  • 3 egg at room temperature
  • ¼ cup butter 56 grams
  • 2 tablespoons coffee strong brewed or espresso
  • 1 tablespoon orange zest the zest of about 1 large whole orange
  • 1 tablespoon brandy

Instructions

    Cup of Yum
  1. Preheat the oven to 350 ℉/180 ℃.
  2. Line your loaf pan—see notes.
  3. In a small saucepan add butter coffee, brandy, and orange zest over lowest heat setting.
  4. Stir until butter is fully melted and the ingredients are well combined with the melted butter. Reserve and allow to slightly cool.
  5. Meanwhile, combine the almond flour, salt, and baking powder in a large bowl.
  6. It’s best to use a whisk to break up any flour clumps, set aside.
  7. In another bowl, lightly beat the eggs. Then stir in the Swerve sweetener until completely dissolved.
  8. Using a whisk, stir the yogurt in the egg mixture until smooth.
  9. Pour the reserved butter-coffee-brandy-orange zest mixture into the egg mixture and combine.
  10. Then, in small batches, add the reserved almond flour mix and gently stir until every batch is completely mixed into the wet ingredients. The batter will be smooth and fairly wet.
  11. Transfer the batter into the lined baking pan.
  12. Bake for 40 minutes or until golden brown on top and an inserted toothpick comes out clean.
  13. Take the cake out of the oven and let it completely cool before removing it from the pan.
  14. Place any remaining cake in an airtight container and store in the refrigerator for up to 5 days.

Notes

  • Line the loaf pan with parchment overhang or grease and dust with almond flour for easy removal.
  • Allow the melted butter-coffee-brandy mixture to cool before blending with eggs to prevent curdling.
  • Use powdered sweetener for a moist, smooth texture; grind sweetener if needed.
  • Substitute whiskey for brandy if unavailable.
  • Use unsweetened plain or Greek yogurt for best results.
  • Bake for about 40 minutes, checking doneness starting at 30 minutes without opening oven door prematurely.
  • Open oven door slowly when removing to avoid sudden temperature drops that can deflate the cake.
  • Let cake cool fully in pan before removal to prevent breaking.
  • Optional garnishes include powdered sugar dusting, coffee beans, or thinly sliced orange slices.

Nutrition Information

Calories 169kcal (8%) Carbohydrates 16g (5%) Protein 7g (14%) Fat 14g (22%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.4g (2%) Monounsaturated Fat 1g (5%) Trans Fat 0.2g (10%) Cholesterol 52mg (17%) Sodium 220mg (9%) Potassium 42mg (1%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 180IU (4%) Vitamin C 1mg (1%) Calcium 105mg (11%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Servings

Amount Per Serving

Calories 169

% Daily Value*

Calories 169kcal 8%
Carbohydrates 16g 5%
Protein 7g 14%
Fat 14g 22%
Saturated Fat 3g 15%
Polyunsaturated Fat 0.4g 2%
Monounsaturated Fat 1g 5%
Trans Fat 0.2g 10%
Cholesterol 52mg 17%
Sodium 220mg 9%
Potassium 42mg 1%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 180IU 4%
Vitamin C 1mg 1%
Calcium 105mg 11%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.