Have you ever heard of a Greek yogurt cake? I found a recipe over a year ago and I couldn't resist the lure: only 3 ingredients, low carb, sugar free. Of course I had to try it. And it was...decent. Kind of like a thick custard with a very plain taste.
I got into the habit of adding toppings on my Greek yogurt cake, especially fruit, only to realize that it would probably work great to add the fruit INTO the batter.
After over a year of testing and variations, I can definitely present this strawberry Greek yogurt cake as my FAVORITE. It's still low carb, with no added sugar, and tasty enough that my I-don't-like-low-carb hubby is happy to have a slice whenever I make it.
Ingredients Needed for this Strawberry Greek Yogurt Cake
The original recipe started with 3 ingredients: plain Greek yogurt, large eggs, and tapioca flour. After many versions and tweaks, I added 4 more ingredients, each with a purpose:
- whipping cream - to make the custard base a little lighter in texture
- sugar free sweetener - to make it sweet without sugar
- vanilla extract - brings out a little more sweetness
- strawberries - I tried other berries but always come back to strawberries for the best match with the flavors of the custard-like base.
How to Make this Easy Greek Yogurt Cake Recipe
The prep is very simple. Measure out the ingredients, chop some strawberries, line a springform cake pan and preheat the oven. Tip: if you spray a little cooking spray in the pan before placing the parchment paper, it will help the paper stick in place.
I mix the ingredients in a large bowl using just a whisk, first the wet ingredients and sweetener, then the eggs. I like to sift the tapioca flour to help minimize clumping, and using the whisk thoroughly to add this in helps as well.
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The final add in: chopped fresh strawberries. These I just fold in with a spatula, for 2 reasons. One, I like to use the spatula to transfer the batter to the pan, and two, the strawberries are going to get all caught up in the whisk if you try to stir with it, so best to just avoid that situation!
Bake this in the oven for one hour. When you pull it out of the oven it will be very puffy. Let it sit at room temperature for 30 minutes to start to cool. The top of the cake will shrink a little in this time. Then place the cake, still in the pan, in the refrigerator to cool completely for at least 2 hours.
Serving the Cake
This cake is yummy on its own, but even better with a simple berry sauce. I made it with sugar free jam and more of the fresh berries and it was the perfect topping! When I ran out of the sauce, I topped with a little sugar free whipped cream - also delicious. 😋 And honestly, you could totally use both of these if you want, for a complete extravaganza on your plate!
Variations and Substitutions
I've done so many tweaks to this recipe, which makes me confident that you can try your own variations with a high expectation for success. Here are some ideas:
- chocolate chips - this dessert closely resembles a cheesecake so I really think chocolate chips would be a great addition. Use sugar free to keep the carbs down.
- other berries - I've tried raspberries but found the cake a little tart. I might try this again with a little more sweetener. Blueberries would be yummy too.
- almonds - you could substitute almond extract for the vanilla, eliminate the berries, and dust the top with sliced almonds for another variation.
- vanilla Greek yogurt - I've used this and it is yummy, so feel free to substitute with this!
- if you want a true cheesecake vibe, a little lemon zest adds just the right amount of zing to the taste. Similarly, some orange zest or other citrus zest could be added for other flavor variations.
Storage
Store the cake in the fridge, either covered well with plastic wrap or in an airtight container. It will keep for about 4 to 5 days, although mine is usually gone before then. 😁
📖 Recipe
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Strawberry Greek Yogurt Cake (Low Carb, Sugar Free)
Equipment
- 6-inch springform pan
Ingredients
- 1½ cups plain Greek yogurt 5% (Fage or Stonyfield)
- ¼ cup whipping cream
- 2 Tablespoons Truvia
- 1 Tablespoon vanilla extract
- 4 eggs
- 5 Tablespoons tapioca flour
- 5-6 fresh strawberries diced
Instructions
- Preheat the oven to 350°F. Prepare a 6-inch springform pan by lining it with parchment paper. (A little baking spray in the bottom will help it stick)
- In a medium bowl, whisk together the Greek yogurt, whipping cream, vanilla and sweetener. Mix until the sweetener is completely dissolved.1½ cups plain Greek yogurt, ¼ cup whipping cream, 2 Tablespoons Truvia, 1 Tablespoon vanilla extract
- Add the eggs and stir well to thoroughly incorporate.4 eggs
- Sift in the tapioca flour and use the whisk to combine with the batter. Mix well, ensuring no lumps have formed.5 Tablespoons tapioca flour
- Add the diced strawberries and stir to evenly distribute in the batter.5-6 fresh strawberries
- Pour the batter into the prepared pan and bake in the preheated oven for one hour.
- Transfer the cake to the refrigerator and leave it (still in the pan) to cool completely for at least 2 hours.
- When ready to serve, remove the cake from the springform pan and slice. This cake is delicious on its own but also enhanced by a simple berry sauce and/or a dollop of whipped cream. Enjoy!
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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