Links to purchase cookbooks
Click this link to purchase in e-book format only;
@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/43IgAsk, https://amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/3J2Vo8R, https://amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/3NjGTQw, https://amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/3UuheIQ, https://amzn.to/3SPV4zz)

Links to purchase other products via Amazon
Coconut flour (https://amzn.to/3rHHYcn)
Monk fruit (https://amzn.to/43XeAfw)
7-inch springform pan (https://amzn.to/3OHyRBq)
Digital kitchen scale (https://amzn.to/3YiRj6M)

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Have you ever come across a yogurt cake recipe and get disappointed because the yogurt is not the main ingredient? Well, in this recipe, the yogurt is the star, and it does not disappoint. Only a small amount of flour is used to give it a bit of structure and because the cake is quite delicate, we need to bake it at a lower heat for a longer period. It also needs to be chilled before serving. But it is all worth it because you get a pure yogurt cake which is so light, soft, fluffy, tangy, refreshing and delicious. The berries also make the cake look pretty so it will definitely be a showstopper at any gathering.

The recipe can be viewed and printed at this link;

https://docs.google.com/document/d/1p...

[Total servings = 12]
NUTRITION INFO PER SERVING
Total carb = 2.9 g
Dietary fiber = 0.4 g
Net carb = 2.5 g
Calories = 80
Total fat = 6.4 g
Protein = 3.4 g

For best results, weigh the ingredients.

INGREDIENTS FOR THE BATTER
Coconut flour = 30 g (1/4 cup) (OR 120 g / 1 cup Almond flour)
Baking powder = 1/2 tsp
Salt = 1/4 tsp
Monk fruit = 40 g (3 tbsp) (OR any keto friendly sweetener)
Egg yolks = 4
Unsweetened Plain Greek Yogurt = 300 g (1 cup + 3 1/2 tbsp)
Coconut oil = 30 ml (2 tbsp)
Vanilla extract = 1 tsp

INGREDIENTS FOR THE MERINGUE
Egg whites = 4
Monk fruit = 40 g (3 tbsp) (OR any keto friendly sweetener)
Cream of tartar = 1/2 tsp (OR white vinegar / lemon juice)

TOPPING
Fresh Blueberries = 75 g (1/2 cup)
Fresh Strawberries = 75 g (cubed) (1/2 cup)
(You can also use any berries of your choice. If using frozen berries, please drain any excess liquid to prevent the cake from being soggy)
Coconut flour = 7 g (1 tbsp) (This helps to prevent the berries from settling at the bottom of the cake)

DIRECTIONS
1. Preheat the oven at 300 F or 150 C.
2. In a bowl, add the sweetener and egg yolks. Whisk until the sweetener is dissolved or almost dissolved.
3. Add the coconut oil, vanilla extract, yogurt and whisk to combine.
4. Then add the coconut flour, baking powder, salt and whisk until well combined. Set aside.
5. In another clean and dry bowl, add the egg whites, cream of tartar and beat at medium to high speed. Add the sweetener in 3 batches and beat until stiff peaks.
6. Add 1/3 of the meringue into the batter and mix to combine. Then add the balance of the meringue and gently fold to combine. Switch to a spatula and fold again until well combined.
The batter is light, fluffy and smooth.
7. Transfer the batter into a 7-inch (18 cm) springform pan, lined with parchment paper.
8. Mix the berries with the coconut flour then arrange them nicely on the top of the batter.
9. Bake at 300 F or 150 C for 40 minutes. Then reduce heat to 280 F or 140 C and continue to bake for 25 to 30 minutes. Turn off the heat and let the cake rest in the oven for 10 minutes.
10. Remove the cake from the oven and chill in the fridge for 1 hour to let it set a bit before serving.
11. This cake needs to be chilled, and it actually taste delicious when chilled. It can be kept for up to a week in the fridge or frozen for up to 2 months.

NOTE
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