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Strawberry Greek Yogurt Cake (Low Carb, Sugar Free)
This cake resembles a crustless cheesecake, with a firm sliceable custard base dotted with chopped fresh strawberries. No added sugar and no flour keeps it low carb!
Servings: 8
Calories: 103kcal
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
Calories: 103kcal | Carbohydrates: 11g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 92mg | Sodium: 47mg | Potassium: 105mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 1mg
Nutrition values are estimates only, using online calculators. Please verify using your own data.