3 Ingredient Greek Yogurt Cake (No Sugar Added, Low Carb, Gluten Free)

315

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.

Thank you for swinging by Hungry Happens! If you create this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!

3 Ingredient Greek Yogurt Cake (No Sugar Added + Low Carb)

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

4.47 from 84 votes

Servings: 8

Prep Time: 5 minutes mins

Cook Time: 1 hour hr

Chill Time: 2 hours hrs

Total Time: 3 hours hrs 35 minutes mins

Equipment

• 6 inch springform pan
• Large mixing bowl

Ingredients 

US CustomaryMetric

• 1½ cups 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.

Notes

You can use tapioca starch, arrowroot powder or corn starch in this recipe. 

*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 thoroughly enjoyed my slices with just the strawberries and some powdered sugar sprinkled on top. 

Store leftovers in an air tight container in your fridge. Keeps for up to 5 days.

Nutrition

Calories: 71kcal | Carbohydrates: 6g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 45mg | Potassium: 84mg | Sugar: 1g | Vitamin A: 120IU | Calcium: 54mg | Iron: 1mg

Author: Stella Drivas