Yogurt and almond cake

50 8 servings


326.2 Kcal
19.6g Fat
31.8g Carbs
28.7g Net Carbs
24.8g Sugars
8.3g Protein


  • 3 eggs
  • 1 cup or 200 g of ground almonds
  • 1 cup or 350 g of coconut yogurt
  • 1 cup or 180g of coconut sugar
  • 2 tablespoons of coconut flour
  • Zest of one lemon
  • 1 tablespoon of arrowroot powder
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of vanilla extract


  1. Preheat your oven at 175 C / 350 F.
  2. Beat the eggs with the coconut sugar for 3 minutes or until they become pale.
  3. Add the coconut yogurt
  4. Add the ground almonds, arrowroot powder, bicarbonate of soda, lemon zest, coconut flour, and vanilla extract.
  5. Fold gently until well the mixture is well combined.
  6. Grease a round pan with coconut oil and pour the mixture in.
  7. Bake for 40 minutes at 175 C / 350 F.


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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