Low Calorie Greek Yogurt Cake
This moist, protein-rich cake is light, satisfying, and perfect for when you want a delicious dessert without the guilt. It’s simple, versatile, and can be customized with your favorite flavors.
Ingredients
For the Cake:
· 1 cup (240g) plain non-fat Greek yogurt
· 2 large eggs, at room temperature
· ½ cup (100g) granulated sweetener of choice (e.g., monk fruit, erythritol, or coconut sugar)*
· 1 tsp vanilla extract
· 1 tsp almond extract (optional, but adds depth)
· Zest of 1 lemon or orange (optional, for brightness)
· 1½ cups (180g) all-purpose flour or whole wheat pastry flour
· 1½ tsp baking powder
· ½ tsp baking soda
· ¼ tsp salt
For the Glaze/Topping (Optional & Light):
· ½ cup (60g) powdered sugar substitute (or powdered erythritol)
· 1–2 tbsp fresh lemon juice or unsweetened almond milk
· ½ tsp vanilla extract
· Fresh berries or a sprinkle of cinnamon for serving
Instructions
- Prep:
· Preheat oven to 350°F (180°C). Lightly grease an 8-inch round or square cake pan, or line with parchment paper.
- Mix Wet Ingredients:
· In a medium bowl, whisk together Greek yogurt, eggs, sweetener, vanilla and almond extracts, and citrus zest until smooth and well combined.
- Combine Dry Ingredients:
· In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Make the Batter:
· Gradually fold the dry ingredients into the wet mixture until just combined—do not overmix.
· Pour the batter into the prepared pan and smooth the top.
- Bake:
· Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the top is lightly golden.
· Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze:
· Whisk together the powdered sugar substitute, lemon juice (or milk), and vanilla until smooth. Drizzle over the cooled cake.
· Top with fresh berries or a dusting of cinnamon before serving.
Nutrition Highlights (Per Slice, ⅛ of cake, without glaze)
· Calories: ~120-140
· Protein: ~7g
· Fat: ~1.5g
· Carbs: ~20g (varies with sweetener choice)
· Sugar: ~3g (natural from yogurt)
Using a zero-calorie sweetener will lower carbs and calories further.
Tips for Success
· Use room temperature ingredients for even mixing and better rise.
· Do not overmix—just fold until no flour streaks remain to keep the cake tender.
· Check early—baking times may vary slightly depending on pan material.
· For an even lighter cake, you can replace one egg with an extra ¼ cup of Greek yogurt.
Flavor Variations
· Lemon Poppy Seed: Add 2 tbsp poppy seeds and extra lemon zest.
· Chocolate: Replace ¼ cup flour with unsweetened cocoa powder and add ¼ cup dark chocolate chips.
· Berry: Fold 1 cup fresh or frozen blueberries or raspberries into the batter.
· Spiced: Add 1 tsp cinnamon, ¼ tsp nutmeg, and a pinch of cloves.
Serving Suggestions
· Enjoy a slice with fresh fruit and a dollop of Greek yogurt.
· Perfect for breakfast, a snack, or a light dessert.
· Can be stored in an airtight container at room temperature for 2 days or refrigerated for up to 5 days.
This Greek Yogurt Cake is proof that healthy baking can still be delicious, moist, and satisfying—no one will guess it’s low calorie!