Sugar-Free 3-Ingredient Creamy Yogurt Cake
Low carb • Sugar-free creamy yogurt cake — 30 minutes, eight bars
This is a sugar-free 3-ingredient creamy yogurt cake, not a flour loaf. Greek yogurt, eggs, and allulose bake into pale bars with a caramel-colored top, like the photo. Thirty minutes. No sugar, no wheat flour.
Eight bars. Chill before you slice so the bars hold.
Bake: 25
Bars: 8
Why you'll love this cake
- 7g protein per bar — Greek yogurt and eggs
- 4g net carbs — allulose, not sugar
- About 30 minutes, one pan
- Pale bar, caramel top, like the photo
- Three ingredients, no boxed mix
- It slices clean after a short chill
Health notes
- Protein: Greek yogurt and eggs carry the bar.
- Lower carb than a bakery slice: No flour or sugar. Close to keto at 4g net.
- Eight bars: Macros are per bar, not the pan.
- Regular sugar or flour will jump the carbs. Use plain yogurt.
Key element — blend smooth, bake until set
A grainy bar was under-mixed. Blend yogurt, eggs, and allulose smooth, then bake until the top turns caramel, like the photo.
Diabetic-Friendly
Sugar-Free 3-Ingredient Creamy Yogurt Cake
- Prep5 min
- Total5 min
- Calories110 kcal
Ingredients
Instructions
- Heat. Heat oven to 350 F (175 C). Line a small loaf pan or 8-inch square pan with parchment.
- Blend. Whisk yogurt, eggs, and allulose until smooth. Add vanilla and salt if you want them.
- Pour. Pour into the pan. Tap once to pop bubbles.
- Bake. Bake 25 to 28 minutes until the center is set and the top is caramel-colored.
- Chill. Cool, then chill 30 minutes. Cut 8 bars, like the photo. One bar is one serving.
Notes & Tips
- Plain Greek yogurt only. Flavored cups add sugar.
- Blend until there are no lumps.
- The caramel top comes from the bake, not a glaze.
- Chill before slicing or the bars slump.
- A square pan gives the bar shape in the photo.
Variations & serving ideas
- Monk fruit blend: Use a 1:1 allulose mix.
- Full-fat yogurt: Richer bars. Same method.
- Sugar or flour: Skip them. That is how carbs jump.
- Vanilla: Add 1/2 tsp vanilla. Still the same three base ingredients.
- Lemon: Add 1 tsp lemon zest.
- Cinnamon: Dust the top with cinnamon before baking.
- Berry: Add 1/4 cup berries. Recheck carbs.
Storage
- Refrigerator: Up to 4 days (Covered)
- Freezer: Up to 1 month (Wrap bars)
- Room temp: 2 hours (Then fridge)
Nutrition Facts
Per serving
| Nutrient | Amount per serving |
|---|---|
| Calories | 110 kcal |
| Total fat | 6 g |
| Sodium | 55 mg |
| Total carbohydrate | 4 g |
| Fibre | 0 g |
| Protein | 7 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
Is this cake sugar-free?
Yes. Allulose instead of sugar. About 4g net per bar.
What are the 3 ingredients?
Plain Greek yogurt, eggs, and allulose. Vanilla and salt are optional.
Why is the top brown?
The bake caramelizes the top. That is the look in the photo, not a sugar glaze.
Why chill before slicing?
Warm cake slumps. A short chill gives the clean bar on the plate.
Can I use flavored yogurt?
Flavored cups add sugar. Plain yogurt keeps each bar at about 4g net.
How do I store leftovers?
Fridge up to 4 days, or freeze bars 1 month.
Comments
No comments yet. Be the first!