KETO BERRIES YOGURT CAKE | PURE YOGURT CAKE | LIGHT, FLUFFY & SOFT | TANGY & REFRESHING
ฝัง
- เผยแพร่เมื่อ 6 ก.ย. 2024
- Links to purchase cookbooks
Click this link to purchase in e-book format only;
@payhip.com/Low...
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
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan (amzn.to/43IgAsk, amzn.to/489xPVB)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (amzn.to/3J2Vo8R, amzn.to/495li6K)
3. The Ultimate Keto Cookbook by Elsie Yan (amzn.to/3NjGTQw, amzn.to/499YliL)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (amzn.to/3UuheIQ, amzn.to/3SPV4zz)
Links to purchase other products via Amazon
Coconut flour (amzn.to/3rHHYcn)
Monk fruit (amzn.to/43XeAfw)
7-inch springform pan (amzn.to/3OHyRBq)
Digital kitchen scale (amzn.to/3YiRj6M)
**********
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;
docs.google.co...
[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
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support!
Music by www.epidemicso...
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
1. PLEASE SET THE CAPTIONS TO YOUR CHOICE OF LANGUAGE. CLICK SETTINGS (GEAR ICON) AT THE BOTTOM OF THE VIDEO, CLICK SUBSITILES/CC, CLICK AUTO TRANSLATE THEN SELECT THE LANGUAGE.IF YOUR LANGUAGE DO NOT APPEAR, PLEASE LET ME KNOW IN THE COMMENT. THIS AUTO TRANSLATE FUNCTION WORKS BETTER ON DESKTOP COMPUTERS THAN MOBILE PHONES.
2. PLEASE SEE THE DESCRIPTION BOX BELOW VIDEO (CLICK DOWN ARROW ON THE RIGHT HAND SIDE, BESIDE THE VIDEO TITLE AND SCROLL DOWN) FOR THE FULL WRITTEN RECIPE, LINK TO PRINT RECIPE, NUTRITION INFO AND OTHER RELEVANT DETAILS. THANK YOU !
*The soft texture and the natural sweetness from the berries make it a perfect guilt-free indulgence.*
This is amazing and thank you for the coconut flour option 😌
Thank you, it looks amazing
This will be tomorrows baking. Thanks Elsie, looks fabulous. 😊❤
Can't wait for you to try it Judith ☺️
Elsie, love this. Thank you as always :) I am going to try it as muffin size, to freeze in good portion sizes for myself.
You are always brilliant and your recipes are beautiful, thank you❤❤❤❤❤❤
Awww... thank you ❤️
Omg this must be an amazing one😊
I love anything yogurt...
Will definitely make it🤗
Thank you Elsie, is a good idea to freeze it if there is still something left 😅
As usual, your creation is lovely. It looks absolutely delicious. I'm so happy that you have put your ideas down into recipe books - they are definitely on my list of gifts to give myself.
Thank you so much 😊
Just made your Sunflower seed Carrot cake, will deffo be making this afterwards!!
Hope you like it!
Yes! ❤
This is a wonderful recipe. Great for diabetics and also those that are on a low oxalate diet.
Thank you 🙏
Hi again, Elsie. Wow! You have created another WINNING recipe! 🍰 I am looking forward to making this. Thank you again for your hard work! ❤ Your friend in the U.S., Judith in Chicago, Illinois USA
Awww... thank you Judith ! Can't wait for you to try it ❤️
Elsie you have a real winner here I made it this morning and served it with raspberries and whipped cream and made a pig of myself it was so good well done it is delicious.I have eaten two servings already, thank you for sharing this recipe 👍🇨🇦❤️
Wow.. I am so happy to hear that, Jonathan! If I understand correctly, you baked the cake without the fruits right? But rather, you served the cake separately with the raspberries and whipped cream. Did you use coconut or almond flour? Thanks so much for your feedback 🙏❤️☺️
Oh I hope you don't mind, I shared your review on my social medias 🙏
Yes Elsie I used coconut flour and put the berries on afterwards 😁❤️😌🇨🇦
This is so good. I made it last night. It's so soft & delicious.
As always a great summer delight 😊
Thank u Elsie❤❤❤
That's great! Thanks so much for your feedback, my friend 🙏
Thanks!
Made it, and it’s the best!
That's great! Thanks so much for your feedback ❤️
Yum😋
🎉
Delicious!
Thank you for sharing 🌹 🌹🌹
Greetings from Edith a appreciative Subcriber
I remember you maid bread or some recipe using pea flour I can't find it..could plz let me know? thx
Oh sorry I have not done that before. I have not come across Pea flour here in my home country. But I have used Pea milk in some recipes
@@lowcarbrecipeideas oh so that's what it was sorry ..it was a pea milk..thx for letting me know!
Hi Elsie, can you please state the type of cake pan you used in your ingredients list and method too? This is for our convenience to prepare everything before starting. Thank you very much for your help 🙏 👍💝
The full detailed written recipe is at the description box below video. There's also a link to print the recipe.
This is my next recipe, what I don't get is the cooking time you have two different temps so from 300 for 40 min bring it down to 280?
Yes the baking starts with 300F then reduce to 280F as mentioned
Yummy as always❤
Thank you
Bravo❤❤
Is there any considerable difference in using almond flour compared to the coconut flour?
There should not be much difference due to the small amount of flour used.
save me a plate ok?
Hi Elsie, made this cake at the weekend 😊 only two problems with mine …….. it didn’t rise like yours did and it was really “wet”. So am wondering what size eggs you used……….. I always buy large eggs and used 4 of those, do you think they could have caused the problems?? (I had a huge amount of stiff egg whites)
We still ate it and it was delicious but the wetness was a bit off putting 😢
Sorry to hear that, Judith. I used large eggs and over here, it's about 57.5 g each with shell. So 4 eggs will be 230 g. Did you use coconut or almond flour?
@@lowcarbrecipeideas I used coconut flour ……… do you think almond flour would give me a drier result?
4 of my large eggs weight 255 grams…..in the shell.
@judithlund4346 So your whole eggs are slightly bigger. You can add more coconut flour, say around 45 g instead of 30 g. In any case, the texture should not be dry like cake but soft and moist like cheesecake
@@lowcarbrecipeideas thank you 🙏🏼 will try the extra coconut flour or maybe the almond meal next time.
I really appreciate you getting back to me so quickly. Thanks again 🥰
If I use frozen straberry and berries (becsuse in my country fresh ones are very expensive.)
, it will make cake to be wet. Do you have any suggestion in this? Thank-you.