Sugar Free Yogurt Cake Recipe For a Healthy, High Protein Dessert

Sugar Free Yogurt Cake

This sugar free yogurt cake began as a small experiment in my own kitchen. I had already shared a yogurt cake made with full fat yogurt and regular sugar, and I loved how tender it turned out.

What I did not love was how heavy a second slice felt later in the afternoon. So I tried the same idea with non fat Greek yogurt and a monkfruit and erythritol sweetener, fully expecting a compromise.

The compromise never arrived. The sweetener swap kept the flavor right where I wanted it, and the lighter yogurt did not dry out the crumb. What changed was the numbers.

Each serving now brings 140 calories and 16 grams of protein, compared with 256 calories and 11 grams of protein in the original version.

One 7 by 11 dish gives four servings, and the cake still comes out with a crunchy top and a soft, cloud like middle.

A lighter cake is not a smaller pleasure. It is the same cake with a kinder set of numbers behind it.

How many calories in a yogurt cake?

This version of yogurt cake lands at 140 calories per serving with 16 grams of protein. The earlier recipe, built on full fat yogurt and sugar, came in at 256 calories and 11 grams of protein for the same kind of slice.

That is a real difference for anyone watching calories, and it happens without a strange aftertaste or a dry texture.

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Because of those numbers, I treat this cake as an everyday snack rather than a once a week splurge. Nutritionally it reads a lot like eating yogurt with eggs, which is close to what it actually is: eggs, Greek yogurt, a little cornstarch, and vanilla. It answers a sweet craving and still leaves room for a proper meal later.

Is Greek yogurt high in calories?

Greek yogurt is a low calorie snack, and the fat level you choose makes the biggest difference. Higher fat Greek yogurt contains about 160 calories per 170 grams. Non fat Greek yogurt contains only about 90 calories per 170 grams.

Picking the leaner tub removes roughly 70 calories from the same size serving, which is exactly why this recipe calls for non fat Greek yogurt.

I keep both kinds in the fridge, and the choice usually comes down to what I am making. For a cake where yogurt carries most of the moisture, the non fat version does the job without weighing the crumb down.

Is Greek yogurt good for losing weight?

Greek yogurt earns its place in a weight loss kitchen because it is low in calories and high in protein, and protein is what helps you feel full and satisfied instead of hungry again an hour later.

I also use it as a stand in for whipped cream, sour cream, and other calorie heavy creamers in desserts. It has worked beautifully in cheesecake, coconut ice cream, coffee ice cream, and jello mousse.

Each of those desserts kept the creamy texture I wanted while cutting a large share of the calories a heavier dairy would have added.

A spoonful of thick Greek yogurt over fruit or alongside a slice of cake does the same job as a dollop of cream, and it brings protein instead of mostly fat.

That habit is why a yogurt cake made sense in the first place. When the main ingredient is already light and high in protein, the finished dessert tends to follow.

Monk Fruit Sweetener with Erythritol

Whole Earth makes plant based sweeteners that are low or zero calorie and suited to coffee, tea, cocktails, baked goods, and snacks. In this cake, monkfruit sweetener with erythritol replaces sugar without losing the sweetness that makes a dessert feel like a dessert. It is the swap that takes the sugar out and keeps the flavor in.

Clabber Girl Non GMO Corn Starch

Clabber Girl corn starch is made from non GMO, low moisture corn, which helps it keep a low moisture content, and it is gluten free. Cornstarch is the only dry ingredient in this cake, so a clean, finely milled starch gives the batter a smoother finish as it comes together.

What is the best cake to eat when on a diet?

When I want cake while I am watching calories, two options come to mind first: Angel Food Cake and this yogurt cake. Both are made with less fat and bring more protein than a typical butter cake, so they help you feel full and satisfied rather than hungry again soon after.

Weight loss comes down to eating fewer calories than you burn. That is the simple math behind it, and it explains why recipe choices matter so much. Adapting a dessert to be lower in calories while adding protein and nutrients lets you keep a treat in your week without pushing past your daily target.

What I appreciate about this cake is that it still behaves like a dessert. It has a sweet flavor, a crunchy top, and a light crumb, so nothing about the slice feels like a punishment.

A small portion alongside coffee or tea is enough, and because each serving carries 16 grams of protein, it holds me over far better than a sugary slice would.

If you bake both, you end up with two desserts that are lower in fat and higher in protein than the usual cake on the table. That is a good place to start when you want something sweet that still fits the way you eat.

What will you need to make sugar free yogurt cake

This cake asks for five ingredients and nothing else. There is no flour, no butter, and no sugar in the list. Here is everything you need:

Most of these items are already in the fridge or the pantry. Use plain non fat Greek yogurt with no added sugar, and check that your monkfruit blend is the one made with erythritol, since that is the sweetener this recipe was tested with.

How to make sugar free yogurt cake

Prep takes about 15 minutes, the bake takes 1 hour, and the cake then cools slowly in the turned off oven for another 1 to 2 hours. Here is the method step by step.

1. Separate the eggs. Keep the yolks and the whites in separate bowls, and be careful not to leak any yolk into the whites. Even a little yolk stops the whites from beating to stiff peaks.
2. Whip the whites. Pour the egg whites into the bowl of an electric mixer and beat until stiff peaks form. Transfer them to another bowl if you want to use the same mixer to cream the yolks.
3. Cream the yolks. Add the monkfruit sweetener and the vanilla extract to the egg yolks and cream them until the mixture turns light and fluffy.
4. Add the yogurt. Once the eggs are creamed, add the non fat Greek yogurt and incorporate it fully.
5. Sift in the cornstarch. Sift the cornstarch over the egg and yogurt mixture, then combine until the batter is smooth.
6. Fold in the whites. Carefully fold the beaten egg whites into the yogurt egg batter, working in gentle strokes so you keep as much air as possible.
7. Prepare the dish. Line a 7 by 11 dish with parchment paper and pour the batter right in.
8. Set up the water bath. Place the baking dish on a larger baking sheet. Put them in the preheated oven and add boiling water to the baking sheet, just enough for the baking dish to be 1/4 to 1/3 submerged.
9. Bake in two stages. Bake at 330 F (160 C) for 45 minutes. Raise the temperature to 350 F (180 C) and bake for an additional 15 minutes.
10. Cool in the oven. Turn the oven off, crack the oven door open, and let the cake cool for about 1 to 2 hours.

The water bath is the detail I would not skip. My earlier cakes had a habit of sinking once they came out of the oven, and baking this one in a bath of hot water, cheesecake style, keeps the environment around the dish gentle and steady.

Cooling the cake slowly in the turned off oven with the door cracked open finishes the job, so the cake holds its height instead of deflating on the counter.

Two things are worth knowing before you start. This batter is built on eggs and yogurt, so there is no flour to fall back on, and the folded egg whites carry most of the lift.

The two stage bake is intentional as well: the lower temperature sets the cake gently, and the final raise gives the top its color and crunch.

The result is a cake with a crunchy top and a cloud like inside. One dish serves four, and I like it best the day it is baked, while the top still has its snap.

Kitchen Tools Used for This Recipe

These are the tools I keep within reach when I make this cake:

• Electric mixer for whipping the egg whites and creaming the yolks
• Ninja Creami
• Hand blender
• Sauce pan
• Stainless steel whisk
• Stainless steel measuring spoons
• Stainless steel measuring cups
• Silicone spatula

The whisk and the silicone spatula do the most work once the batter is ready, and the measuring cups and spoons keep the small quantities exact. The sauce pan is there for heating the water that goes into the baking sheet.

GUILT FREE DESSERT RECIPES

If you like the idea of a dessert that fits an everyday routine, these are the other lighter sweets worth trying:

• No bake yogurt strawberry cheesecake
• Sugar free brownies
• Coffee chocolate chip yogurt ice cream
• More apples than dough cake

They follow the same approach as this cake: keep the flavor, trim the heavy ingredients, and leave room for a second slice.

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Sugar Free Yogurt Cake This sugar free yogurt cake began as a small experiment in my own kitchen. I had already shared a yogurt cake made with full fat yogurt and regular sugar, and I loved how tender it turned out.

• Total Time: 120 min
• Yield: 4 1x

Ingredients

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Ingredients
4 large eggs, separated
1.5 cups non fat Greek yogurt
⅓ cup monkfruit sweetener
⅓ cup cornstarch
1 tsp vanilla extract

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Instructions

Method
1-Separate yolks from egg whites making sure: Separate yolks from egg whites making sure not to leak any yolk into egg whites as they won’t beat to stiff peaks.
2-Pour egg whites into a bowl of: Pour egg whites into a bowl of electric mixer and beat until stiff peaks form. Transfer to another bowl, if you want to use the mixer to cream the yolks.
3-Add monkfruit sweetener to egg yolks, vanilla: Add monkfruit sweetener to egg yolks, vanilla extract and cream the eggs until they became light and fluffy.
4-After the eggs are creamed, add yogurt: After the eggs are creamed, add yogurt and incorporate into the eggs.
5-Sift corn starch into the egg and: Sift corn starch into the egg and yogurt mixture and combine.
6-Carefully fold the egg whites into the: Carefully fold the egg whites into the yogurt egg batter.
7-Line 7 by 11 dish with a: Line 7 by 11 dish with a parchment paper. Pour the batter right in.
8-Place the baking dish on a larger: Place the baking dish on a larger baking sheet. Place them in the preheated oven and add boiling water to the baking sheet. Just enough for the baking dish to be 1/4 to 1/3 submerged in the water.
9-Bake at 330 F (160C) for 45: Bake at 330 F (160C) for 45 minutes. Raise the temperature to 350F (180C) and bake for additional 15 minutes.
10-Turn the oven off: Turn the oven off. Crack the oven door open and let it cool for about 1 – 2 hours

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• Prep Time: 15 min
• Cook Time: 60 min
• Method: bake

Nutrition

• Calories: 140
• Protein: 16