An easy recipe for an incredibly moist and fluffy Greek yogurt cake. Made with almond flour, this cake is also low carb and gluten-free.
This wonderful cake is incredibly moist and fluffy. Made with almond flour and stevia, it is low carb and gluten-free. But you’ll never know it by the taste and texture!
I think I like this Greek yogurt cake even better than my almond flour cake, which is also very good. The flavor of this wonderful cake resembles the taste of pound cake, even though it contains no butter.
What ingredients are used in this recipe
You’ll only need a few simple ingredients to make this tasty cake. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:
Eggs: I use large eggs in most of my recipes, this one included.
Greek yogurt: It’s best to use plain whole-milk yogurt. I don’t recommend using low-fat yogurt.
Sweetener: I use stevia. You can probably use a granulated sweetener instead, although I haven’t tested that. You might need to add a bit of water if you do.
Vanilla extract: Try to use the real thing – pure vanilla extract – and not the artificially flavored stuff.
Salt: I use 1/4 teaspoon sea salt in this cake.
Almond flour: This flour substitute bakes exceptionally well. I use blanched finely ground flour. I don’t recommend using a coarse almond meal in this recipe.
Baking soda: It should keep for a long time, but it’s still a good idea to check the date and make sure it hasn’t expired.
How to make Greek yogurt cake
It’s so easy! Scroll down to the recipe card for the detailed instructions. Here are the basic steps:
1. Whisk together the eggs, Greek yogurt, stevia, vanilla, and salt.
2. Mix in the almond flour and baking soda.
3. Transfer the batter to a greased pie plate.
4. Bake the cake in a 325°F oven for about 30 minutes.
What yogurt to use in this cake?
I use whole-milk (5% fat) Fage Greek yogurt. I’m pretty sure that this recipe would work with other Greek yogurt brands. But if there’s any liquid on top of your Greek yogurt, do pour it out, to make the yogurt as thick as possible.
Can I use a sweetener other than stevia?
I don’t know. I only tested this Greek yogurt cake with stevia. You can probably replace the stevia with 1/2 cup of a granulated sweetener such as sugar or Swerve, though you might need to add a bit of extra liquid if you do.
But if you’d like to sweeten the cake with honey, that becomes more tricky. Here are some general tips for swapping honey for sugar in baked goods.
No frosting? I like my cakes frosted!
I actually like simple cakes with no frosting (with the notable exception of keto birthday cake). This is because I like having them for breakfast, something which I can’t really do with frosted cake.
At 190 calories and 3 grams net carbs for an unfrosted slice, I consider this cake quite appropriate to be served for breakfast cake on occasion.
But if you like your cakes frosted, feel free to add frosting to this basic Greek yogurt cake! This cream cheese frosting is excellent.
I did dust the top of the cake with a small amount of Swerve Confectioners because I wanted to make it pretty for the photographs. But this is purely optional, and normally I don’t do it.
How to store leftovers
Once the cake is completely cool, I slice it, then arrange the slices in an airtight glass storage container. I separate layers with wax paper. Stored this way, the leftovers keep well for 4-5 days.
You can also freeze slices of this cake in freezer bags. If layering, separate the layers with wax paper so that the slices don’t stick to each other.
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Greek Yogurt Cake
INGREDIENTS
- Avocado oil spray for pan
- 3 large eggs
- 1 cup plain whole-milk Greek yogurt (I use Fage 5%)
- 1 1/2 teaspoons stevia glycerite (equals 1/2 cup sugar)
- 1 tablespoon vanilla extract
- 1/4 teaspoon sea salt
- 1½ cups blanched finely ground almond flour (6 oz)
- ½ teaspoon baking soda
INSTRUCTIONS
- Preheat oven to 325 degrees F. Generously spray a 9-inch pie plate with oil.
- In a medium bowl, whisk together the eggs, Greek yogurt, stevia, vanilla and salt.
- Mix in the almond flour, whisking until batter is smooth and lump free.
- Mix in the baking soda.
- Using a rubber spatula, transfer the batter to the prepared pan.
- Bake until the top is golden brown and a toothpick inserted in center comes out clean, about 30 minutes.
- Cool the cake in the pan on a wire rack for 30 minutes, then slice and serve.
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Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, Reader's Digest, and Better Homes and Gardens.