Low-Calorie Greek Yogurt Cake (About 90 Calories Per Slice
Introduction
This light, creamy Greek Yogurt Cake is a guilt-free dessert you can enjoy every night without weighing you down. Naturally high in protein and low in calories, it delivers all the comfort of a traditional cake with a fresh, tangy twist. Its simple ingredients and quick preparation make it an ideal after-dinner treat for health-minded bakers.
Ingredients & Quantities
(Makes 8 slices — approx. 90 calories each)
2 cups (about 500 g) Greek yogurt (nonfat preferred)
2 large eggs
2 tbsp cornstarch
3–4 tbsp sweetener of choice (sugar, monk fruit, stevia blend, etc.)
1 tsp vanilla extract
1 tsp lemon zest (optional but recommended)
Pinch of salt
Instructions
1. Preheat oven to 325°F (165°C). Line an 8-inch round pan with parchment paper.
2. Combine yogurt, sweetener, vanilla, and zest in a large bowl; whisk until smooth.
3. Add the eggs, whisking until fully incorporated.
4. Sift in the cornstarch and salt; gently fold until the batter is lump-free.
5. Pour the batter into the prepared pan and tap lightly to release air bubbles.
6. Bake 35–45 minutes, or until the center is set and the top is lightly golden.
7. Allow to cool completely, then chill at least 2 hours for best texture.
8. Slice and enjoy — creamy, custard-like, and only about 90 calories!
Origin
This cake is inspired by various Japanese yogurt cakes and European yogurt-based desserts, where yogurt is used to create a moist, custardy texture without heavy fats or flour. It blends techniques from cheesecake-making and soufflé baking but in a simplified, healthier form.
Cultural Significance
Yogurt-based sweets have long been a staple in Mediterranean cuisine, celebrated for their balance of richness and wellness. This recipe continues that tradition by replacing dense ingredients with creamy, tangy Greek yogurt—reflecting today’s growing appreciation for nutritious yet satisfying desserts.
Description
This cake has a light, airy, cheesecake-meets-custard texture. It’s subtly sweet, with refreshing notes of vanilla and lemon, and pairs beautifully with fruit while staying low in calories and fat. Its simplicity makes it a comforting nightly dessert that won’t derail your nutrition goals.
Optional Additions
Keep these additions light so calories stay low:
½ cup fresh berries folded into the batter
1 tsp almond extract
Dusting of powdered sugar
Drizzle of sugar-free caramel or chocolate
A spoonful of chia jam on top
Cocoa version: add 1 tbsp unsweetened cocoa powder
Tips for Success
Use thick Greek yogurt; watery yogurt will affect structure.
Do not skip chilling — it sets the custard texture.
If using liquid sweeteners, reduce yogurt slightly to maintain thickness.
Bake gently at a lower temperature to avoid cracking.
For a firmer cake, add 1 more tablespoon of cornstarch.
Nutritional Information (Approx. per slice, 8 slices)
Calories: ~90
Protein: 9–11 g
Fat: 0–2 g (depends on yogurt)
Carbs: 8–12 g
Sugar: varies by sweetener used
Fiber: 0 g (add berries for more)
Values vary depending on the yogurt and sweetener chosen
Conclusion
This Greek Yogurt Cake is proof that dessert can be both delicious and light. Whether enjoyed after dinner or as a mid-day snack, it offers a comforting sweetness without the heaviness of traditional cakes
Recommendation
Pair a slice with fresh berries or a warm cup of tea for a soothing, low-calorie treat. If you enjoy this version, try variations with cocoa, matcha, or citrus for a new flavor each night.
Embracing Healthful Indulgence
Eating well shouldn’t mean giving up the joy of dessert. This simple yogurt cake allows you to indulge mindfully—balancing nourishment and pleasure so you can enjoy a nightly dessert that supports both health and happiness.
If you want, I can also format this as a printable recipe card, create a shopping list, or tailor the recipe to your dietary needs (keto, high-protein, gluten-free, etc.).
