low calorie Greek yogurt cake

This moist, tender cake is naturally high in protein thanks to Greek yogurt and contains much less fat and sugar than a traditional cake.

Ingredients

• 1 cup (240 g) non-fat plain Greek yogurt
• 2 large eggs
• ¼ cup (50 g) granulated sweetener (erythritol, allulose, or your preferred baking sweetener)
• 1 teaspoon vanilla extract
• 1½ cups (180 g) all-purpose flour (or white whole wheat flour)
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2 tablespoons unsweetened applesauce
• Zest of 1 lemon (optional, for extra flavor)

Optional Toppings

• Fresh berries
• A dusting of powdered erythritol
• Fat-free whipped topping
• A spoonful of Greek yogurt

Instructions

1. Preheat your oven to 350°F (175°C). Grease or line an 8-inch (20 cm) round cake pan or loaf pan.
2. In a large bowl, whisk together the Greek yogurt, eggs, sweetener, vanilla, applesauce, and lemon zest.
3. In another bowl, combine the flour, baking powder, and salt.
4. Gradually fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
5. Pour the batter into the prepared pan.
6. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Nutrition (Per Slice, 1/8 of cake)

Approximate values:

• Calories: 120
• Protein: 7 g
• Carbohydrates: 18 g
• Fat: 2.5 g
• Fiber: 1 g

Flavor Variations

• Blueberry: Fold in ½ cup fresh blueberries.
• Lemon: Add 2 teaspoons lemon zest and 1 tablespoon lemon juice.
• Chocolate Chip: Stir in 2 tablespoons sugar-free chocolate chips.
• Cinnamon: Add 1 teaspoon ground cinnamon and a pinch of nutmeg.

Tips

• Use full-fat Greek yogurt for a richer cake or non-fat Greek yogurt to keep calories lower.
• Don’t overmix the batter to keep the cake light and fluffy.
• Store covered in the refrigerator for up to 5 days, or freeze slices for up to 2 months