Sugar-Free Fluffy Yogurt Cake
Sugar-Free Fluffy Yogurt Cake
Low carb • Sugar-free fluffy yogurt cake — 30 minutes, eight slices
This is a sugar-free fluffy yogurt cake, not a flour sponge. Greek yogurt and whipped egg whites bake into a pale slice with a golden top, then a dust of sugar-free powder, like the photo. Thirty minutes. No sugar, no wheat flour.
Eight slices. Do not open the oven early or the cake sinks.
Why you'll love this cake
- 6g protein per slice — yogurt and eggs
- 4g net carbs — allulose, not sugar
- About 30 minutes, one pan
- Pale slice, golden top, light dust, like the photo
- No boxed mix, no sugar
- It stays fluffy if the whites stay stiff
Health notes
- Protein: Greek yogurt and eggs carry the slice.
- Lower carb than a bakery slice: No flour. Close to keto at 4g net.
- Eight slices: Macros are per slice, not the cake.
- Regular powdered sugar will jump the carbs. Use a sugar-free dust.
Key element — stiff whites, gentle fold
A dense slice skipped the whip. Beat the whites stiff, fold in the yogurt, and bake until the top is golden, like the photo.
Ingredients
Cake (8 slices)
- 1 cup plain Greek yogurt
- 3 large eggs, separated
- 1/3 cup allulose
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 2 Tbsp almond flour
- Pinch of salt
- 1 Tbsp powdered allulose, for dusting
Swaps
- Lemon: Add 1 tsp zest to the yolk mix.
- Full-fat yogurt: Richer slice. Same method.
- Flour or powdered sugar: Skip them. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 325 F (165 C). Line an 8-inch round pan with parchment. Do not grease the sides. |
| 2 | Yolks. Beat yolks, yogurt, allulose, vanilla, almond flour, and salt until smooth. |
| 3 | Whites. Beat whites with cream of tartar to stiff peaks. |
| 4 | Fold. Fold the whites into the yogurt mix. Pour into the pan. Bake 20 to 25 minutes. Do not open the door. |
| 5 | Finish. Cool in the pan. Dust with powdered allulose, like the photo. Cut 8 slices. |
Pro tips
- Plain Greek yogurt only. Flavored cups add sugar.
- No yolk in the whites or they will not whip.
- Do not grease the sides. The batter needs to climb.
- Opening the door early sinks the cake.
- Use powdered allulose, not regular powdered sugar.
Nutrition
| Nutrient | Per slice (1 of 8) |
|---|---|
| Calories | 120 |
| Protein | 6g |
| Net carbohydrates | 4g |
| Total carbohydrates | 4g |
| Fiber | 0g |
| Total fat | 7g |
| Sodium | 60mg |
Estimates with Greek yogurt, eggs, almond flour, and allulose. Regular powdered sugar will raise carbs. This is a sugar-free yogurt cake, close to keto.
Variations
Lemon
Add 1 tsp lemon zest to the yolk mix.
Vanilla
Keep the teaspoon of vanilla for a plain slice.
No dust
Skip the powder if you want the slice even simpler.
Mini
Bake in a muffin tin 14 minutes. Makes 8 cups.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Covered |
| Freezer | Up to 1 month | Wrap slices |
| Room temp | Same day | Best fresh |
FAQ
Test your knowledge
5 quick questions about this cake
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in the cake?
4. Why whip the whites stiff?
5. Why skip flour and powdered sugar?
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