3 Ingredient Low carb Yogurt Cake

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3 ingredient Greek yogurt cake (no sugar added + low carb)




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This recipe is fantastic because it's both flourless and free from refined sugar, and it only requires three ingredients. You have the option of using tapioca flour, arrowroot powder, or corn starch as the thickening agent. The addition of Greek yogurt imparts a creamy and luscious texture, while the eggs are responsible for giving it that delightful fluffiness.


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Important note: This recipe is specifically designed as a no-sugar-added cake, resulting in a custard-like texture. However, if you prefer a sweeter version, feel free to add 1/4 cup of sugar to the yogurt at the outset and blend it in before incorporating the eggs. Alternatively, you can opt for vanilla-flavored Greek yogurt to introduce some natural sweetness to the cake.









Low Carb Ingredients Needed:

Ways to prepare this cake


I highly recommend garnishing this cake with some sweet fruits like strawberries, blueberries, raspberries, blackberries, or mangos. Sprinkling powdered sugar on top adds a lovely touch as well. If you're feeling adventurous, you can also try shaved chocolate or a fruit compote since the recipe doesn't include added sugar.

Please ensure you follow the instructions closely: allow the cake to cool for 30 minutes, then transfer it to the fridge to set and chill for at least 2 hours. Skipping this step may result in the cake having an eggy taste. Before serving, remove the cake from the fridge 15 minutes in advance to let it come to room temperature, making it easier to slice and enjoy..


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3 ingredient greek yogurt cake

3 ingredient greek yogurt cake (no sugar added + low carb)

servings: 
prep time: 5minutes 
cook time: 1hour 
chill time: 2hours 
total time: 3hours  35minutes 

equipment



Ingredients: 

optional topping ideas:

  • Fresh Fruit, Honey, Maple Syrup, Powdered Sugar, Shaved Chocolate, Lemon Zest, Orange Zest

Instructions for this recipe wonder
    1. IMPORTANT: This recipe is intentionally sugar-free, resulting in a custard-like texture. However, if you prefer a sweeter version, you can certainly add 1/4 cup of sugar to the yogurt at the beginning and mix it in before adding the eggs. Alternatively, you can use Vanilla Greek Yogurt for a naturally sweeter flavor.
    2. To begin, preheat your oven to 350°F. Spray a 6-inch round springform pan with oil and line it with parchment paper. Scrunching the paper beforehand makes it more pliable for shaping to the pan.
    3. In a large bowl, start by whisking the yogurt, and then incorporate the eggs. Once the batter is silky smooth, sift in the cornstarch (or tapioca flour) and whisk until fully blended, resulting in a smooth batter. Transfer this batter into your prepared pan and bake for approximately 1 hour, or until the top is puffed up and turns golden brown. After removing it from the oven, you'll notice the top deflating within a minute—this is what we're aiming for.
    4. Allow the cake to cool for 30 minutes, and then transfer it to the refrigerator without removing it from the pan. Let it cool in the fridge for at least 2 hours to set. About 15 minutes before serving, remove the cake from the fridge to allow it to come to room temperature, making it easier to slice and enjoy.
    5. As an optional but highly recommended step, consider topping the cake with berries, honey, powdered sugar, shaved chocolate, or fruit compote since the recipe doesn't include added sugar.




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