3 Ingredient Greek Yogurt Cake (No Sugar Added, Low Carb, Gluten Free)
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 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
Nutrition
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Does it have to be whisked? I wonder if using a hand mixer is too intense for it, or not. Anyone try using one? Might aerate it too much? I have arthritis in my hands and dread the idea of whisking.
awesome
This is absolutely delicious! I cut up some strawberries and sprinkled a little diet sugar on them and let them get juicy and poured it over the top! Amazing
Hey dear, can I use almond flour for this??
Regards,
Christine
I have made this multiple times using 0%, 2% and 5% Fage yogurt. 2% or 5% have the best texture and flavor. I add a little vanilla, 2 T sugar and grated lemon zest. Serve with fresh fruit. A winner.
Hi
Can I add maple syrup in lieu of sugar. And if so how much would you recommend.
Thank you 😊 have European Recipes have made them some have worked but had trouble with the conversion to cups and tablespoon! so thank you again can you use Swerve plant based sugar to sweeten it?
Can this be made without a spring pan?
it was pretty easy to make, but had a weird texture. maybe thats on me but it also didnt taste great, so 🤷♂️
I’ll give it a go
I made this and can’t stop eating it. It’s a weird one! I don’t know what to compare it to. But I had it with some maple syrup and strawberries and it was lovely. I also tried another bit with some lemon juice, icing sugar and blue berries and that was also wonderful.
I did add a teaspoon of vanilla extract and a 1/4 of monkfruit and erythritol sweetener and I’m glad I did because it created a nice, neutral flavour that has no sourness. I don’t know how I’m going to stop myself eating the whole thing today though.
Thk you. Love your recipes. Does it hv to be a spring form pan (i don’t have)
I made this cake about a month ago, using 2% Greek yogurt as that’s all I could find at the time, and my friends raved about it! We topped it with fresh strawberries, and I did add about 1/4 cup of sugar which was just the right amount, in my opinion.
I’ll be making another tomorrow, this time using 5% Greek yogurt, and I’m going to try adding a little custard powder as well. It’s a great, simple, gluten free recipe! Thanks.
Hi Michael, love your feedback on this recipe! Thank you for sharing and trying out the recipe!
Wow. This was amazing. I didn’t have a spring form pan, ordered one but couldn’t wait to make this so I decided to try it using a square baking pan and it came out phenomenal… kind of reminds me of cheese cake! I added the quarter of sugar like you suggested because I don’t think I would enjoy it without. Thanks for the recipe 🙂
Hi Valerie, glad you enjoyed the cake and thanks for sharing your feedback with us!
Hello, this looks so delicious. Can you kindly advice how I can best substitude the egg for this? I cannot eat eggs 🙁 Thanks in advance.
I do not have a 6″ springform. Anything else I can use?
I only had a 9″ regular pan and it turned out much flatter but still tasted good.