A Healthy Dessert That’s Pure Magic

Imagine a cake so creamy, silky, and luscious that it feels like a custard—but made with only three simple ingredients. That’s exactly what this 3-Ingredient Greek Yogurt Cake delivers. No refined sugar, no flour overload, and no complicated baking steps—just pure, wholesome indulgence.

This minimalist dessert is a cross between a baked cheesecake and a Japanese soufflé cake, offering a light, melt-in-your-mouth texture that’s perfect for anyone looking for a low-carb dessert or sugar-free treat. Whether you’re on a keto-friendly plan, reducing sugar, or just love healthy desserts, this yogurt cake is a must-try.

🍶 Why You’ll Love This Low-Carb Yogurt Cake

• Made with just 3 ingredients – No need for fancy baking skills.
• No added sugar – Naturally tangy and creamy, perfect for those watching their sugar intake.
• Low-carb and high-protein – Thanks to Greek yogurt and eggs, it’s rich in nutrients while being guilt-free.
• Customizable flavor – Add a touch of vanilla, lemon zest, or fruit for endless variations.
• Perfect texture – Light, airy, and custard-like with a golden top that gently sinks as it cools.

🥛 The Secret to the Creamy Texture

The secret lies in the combination of thick Greek yogurt, fresh eggs, and a touch of starch (either tapioca, arrowroot, or cornstarch). These three elements bind together beautifully in the oven, creating a cake that’s rich and velvety yet delightfully light.

As it bakes, the yogurt adds creaminess, the eggs give structure, and the starch helps the cake set. Once cooled, it transforms into a smooth, custard-like texture that slices perfectly.

🍋 Ingredients You’ll Need

Let’s look at what makes this cake both simple and special:

• 1½ cups (about 375g) of 5% Greek Yogurt – Use full-fat or 5% Greek yogurt for the best creamy consistency. The higher fat content keeps it rich and prevents it from drying out.
• 4 large eggs – Eggs provide structure and help the cake rise slightly before settling into that signature custard-like texture.
• 5 tablespoons tapioca flour (or cornstarch) – This is the key thickener that binds the yogurt and eggs together. Tapioca flour gives a slightly chewy finish, while cornstarch makes it a bit firmer.

Optional toppings:

• Fresh berries (strawberries, raspberries, blueberries)
• Honey or maple syrup drizzle
• Powdered sugar dusting
• Lemon or orange zest for a citrus burst
• Shaved dark chocolate or fruit compote for a richer dessert

🍯 Sweetness Options (If You Prefer It Sweeter)

This cake is naturally tangy since it has no added sugar. However, if you prefer a slightly sweeter dessert, you can:

• Add ¼ cup granulated sugar or your favorite low-carb sweetener to the yogurt before mixing.
• Use vanilla-flavored Greek yogurt for built-in sweetness.
• Top with honey or maple syrup before serving for a natural touch of sweetness.

Even with these adjustments, the cake remains light and low in carbs.

🔪 Step-by-Step: How to Make 3-Ingredient Greek Yogurt Cake

Step 1: Prepare Your Baking Pan

Preheat your oven to 350°F (180°C).
Line a 6-inch round springform pan with parchment paper. To make it fit snugly, crumple the parchment first—it will become more flexible and easier to mold to the pan’s shape. Lightly spray with non-stick cooking oil.

Step 2: Whisk the Yogurt and Eggs

In a large mixing bowl, combine the Greek yogurt and eggs. Whisk them together until the mixture is completely smooth, creamy, and lump-free. This forms the silky base of your cake.

Step 3: Add the Tapioca or Cornstarch

Next, sift the tapioca flour (or cornstarch) into the yogurt mixture. Sifting ensures there are no clumps, giving you a perfectly smooth batter.
Whisk until fully incorporated and the batter looks glossy and uniform.

Step 4: Bake Until Golden

Pour the mixture into your prepared springform pan. Gently tap the pan on the counter to remove any air bubbles.
Bake for 1 hour, or until the top turns golden brown and slightly puffed.

The cake will rise beautifully in the oven and then gently deflate once removed—don’t worry, this is expected! The deflation gives it that creamy, dense custard texture inside.

Step 5: Cool and Chill

Remove from the oven and allow the cake to cool in the pan for about 30 minutes.
Then transfer the entire pan to the refrigerator (don’t remove the sides yet). Chill for at least 2 hours or until fully set.

Chilling is essential — it allows the texture to firm up and the flavors to deepen.

Before serving, remove the cake from the fridge about 15 minutes in advance to let it soften slightly for a creamier mouthfeel.

🍓 Serving Suggestions

Since this cake is intentionally unsweetened, it pairs beautifully with a variety of toppings. Here are some delicious ideas:

• Fresh berries for a bright, refreshing contrast.
• A dusting of powdered sugar for classic simplicity.
• Drizzle of honey or maple syrup for natural sweetness.
• Lemon zest for a citrus aroma.
• Shaved chocolate for indulgence.
• Fruit compote or coulis for a restaurant-style finish.

Each of these complements the tanginess of the Greek yogurt and adds visual appeal to your dessert.

🧁 Expert Tips for the Best Results

1. Use full-fat Greek yogurt. Low-fat versions make the cake watery and less creamy.
2. Don’t skip the chilling time. The cake sets properly only after it’s cold.
3. Whisk thoroughly. A smooth batter ensures a perfect custard texture.
4. Adjust sweetness to taste. Add a low-carb sweetener if needed.
5. Serve chilled. This cake tastes best cold or at room temperature.

🍽️ Texture and Flavor Profile

The final result is something between a baked custard and a light cheesecake. It’s:

• Smooth and creamy
• Slightly tangy from the Greek yogurt
• Gently sweet (especially with toppings)
• Golden on top and soft in the center

It’s one of those desserts that feels rich and decadent but is actually light and nutritious.

🧊 Storage and Meal Prep Tips

This cake stores beautifully and even improves in flavor after chilling overnight.

• Refrigerate: Store leftovers in an airtight container for up to 5 days.
• Freeze: Wrap slices individually and freeze for up to 1 month. Thaw in the fridge overnight before serving.
• Meal prep tip: Make it ahead for weekday desserts or post-dinner treats—it’s a perfect make-ahead recipe.

💪 Nutritional Benefits

This easy Greek yogurt cake isn’t just tasty — it’s packed with nutrients:

• High in protein: Thanks to eggs and yogurt.
• Low in carbohydrates: Great for low-carb or diabetic-friendly diets.
• Calcium-rich: Excellent for bone health.
• Low in sugar: Naturally sweetened by the yogurt itself.

Per serving:
Calories: 71 | Carbs: 6g | Protein: 7g | Fat: 2g | Sugar: 1g