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Flourless Almond Coconut Cake with Greek Yogurt

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A delightful and wholesome gluten-free cake made with almond flour, shredded coconut, and Greek yogurt, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 3 large large eggs At room temperature
  • 1/2 cup plain Greek yogurt At room temperature
  • 1/3 cup maple syrup or honey Can swap maple syrup for honey
  • 1 tsp vanilla extract
Dry Ingredients
  • 1/2 cup unsweetened shredded coconut
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • Pinch of salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together the eggs, Greek yogurt, maple syrup (or honey), and vanilla extract until everything is well combined.
  3. Gradually stir in the almond flour, shredded coconut, baking powder, and a pinch of salt. Mix until your batter is smooth.
  4. Pour the batter into your prepared cake pan, spreading it evenly.
Baking
  1. Bake for 25-30 minutes. Keep an eye on it, and check with a toothpick; it should come out clean when done.
  2. Once baked, allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 22gProtein: 6gFat: 13gSaturated Fat: 3gSodium: 85mgFiber: 3gSugar: 6g

Notes

Serve with whipped cream, vanilla ice cream, or fresh berries. Store in an airtight container; lasts 3-4 days at room temperature. For longer storage, freeze slices individually wrapped.
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