My cookbook is here! 
This easy to throw together little cake is custardy, thick and creamy with no sugar added for a low carb dessert option.
This is awesome because it’s flourless and refined sugar free and ONLY 3 ingredients. You can use tapioca flour, arrowroot powder or corn starch as the thickening agent. The Greek yogurt gives it a creamy and thick texture. And the eggs are what makes it fluffy.
PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness.
I highly recommend topping with some sweet fruit like strawberries, blueberries, raspberries, blackberries or mangos. I also sprinkled on some powdered sugar. Youcan also try some shaved chocolate or fruit compote since there is no sugar added to the recipe.
Please make sure you follow the instructions on letting the cake cool for 30 minutes and then transferring the cake to the fridge to set and chill for at least 2 hours. If you skip this step, the cake will taste eggy. Next, remove the cake 15 minutes prior to serving to let it come to room temperature to slice and serve.
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3 Ingredient Greek Yogurt Cake (No Sugar Added + Low Carb)
Ingredients
- 1½ cups (300 g) 5% Greek yogurt
- 4 eggs
- 5 tbs tapioca flour, (or corn starch)
Optional Topping Ideas:
- Fresh Fruit, Honey, Maple Syrup, Powdered Sugar, Shaved Chocolate, Lemon Zest, Orange Zest
Instructions
- *PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that's cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also sub in Vanilla Greek Yogurt for some sweetness.
- Preheat your oven to 350° F. Spray your 6 inch round spring form pan with oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.
- To a large bowl add the yogurt and then whisk in your eggs. Once that batter is silky smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.
- Optional and Recommended: Top with some berries, honey, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.
I’m surprised how good these were! I used a muffin pan and baked them for 38 minutes. I added some icing sugar on the top, but these would be great with maple syrup or honey and berries for breakfast. Will definitely make them again!
Made the recipe loved it !! Simple but good
Will do it again and again
Added blueberries great taste
Hi Maria, I’m so glad you loved the cake! Thanks for the kind feedback
The recipe is really nice, I made it with flavoured yogurt and corn startch, but I did regret not using just a bit of sugar. It is a desert or “treat” after all. Otherwise, a very nice desert, thank you.
The recipe is really nice, I made it with flavoured yogurt… but I did regret not using just a bit of sugar. It is a desert or “tret” after all. Otherwise, a very nice desert, thank you.
can you use coconut yoghurt instead?
yes!
I made this a while ago with the tapioca flour and it came out much flatter than yours. I also used full fat greek vanilla yoghurt. Any ideas how I can improve it next time? is cornstarch better than tapioca?