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
Looking for more?
can I make this without a springform pan?
HI Cheryl! Yes, just use parchment paper overhanging so that you pick up the cake easily!
Are the stated nutritions for the whole cake? Or just like a slice of it?
Hi Connie the nutritional info is for just one slice. Serving sizes are at the top of each of the recipe box!
I’m not sure why mine didn’t puff up. I did add the 1/4 cup powdered sugar and some vanilla to the 5% yogurt mixture.