Yogurt Custard Cake: Creamy & Low-Carb Dessert (Print Version)
Enjoy a creamy, low-carb yogurt custard cake with just 3 ingredients. This easy dessert is perfect for a quick sweet treat without the guilt.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Diabetic-Friendly
# Ingredients:
→ The Velvety Custard Foundation
01 -
2 lbs (32 oz) full-fat plain Greek yogurt
02 -
4 large eggs
03 -
3/4 cup erythritol-monk fruit blend (granulated)
→ Aromatic Enhancers & Flavor Depth
04 -
1 teaspoon pure vanilla extract
05 -
1 teaspoon fresh lemon zest
06 -
1/4 teaspoon fine sea salt
07 -
1/2 teaspoon almond extract (optional)
→ Optional Toppings & Sweet Dusting
08 -
1/2 cup fresh strawberries, sliced
09 -
1/4 cup fresh blueberries
10 -
1/4 cup fresh raspberries
11 -
1 tablespoon powdered erythritol (for dusting)
12 -
1/4 cup toasted slivered almonds
13 -
Fresh mint sprigs, for garnish
# Instructions:
01 -
Preheat your oven to 325°F (160°C). Lightly grease a 9-inch pie dish or springform pan. For the best 3-Ingredient Yogurt Custard Cake: Creamy & Low-Carb Dessert, ensure your pan is ready for a smooth release after baking.
02 -
In a large bowl, whisk together 2 lbs (32 oz) full-fat plain Greek yogurt and 4 large eggs until the mixture is completely smooth and well combined. This creates the velvety custard foundation.
03 -
Stir in 3/4 cup erythritol-monk fruit blend (granulated), 1 teaspoon pure vanilla extract, 1 teaspoon fresh lemon zest, and 1/4 teaspoon fine sea salt. If desired, incorporate 1/2 teaspoon almond extract (optional). Mix until just combined.
04 -
Pour the prepared custard mixture into your greased pan. Bake for 40 minutes, or until the edges are set and the center has a slight, gentle jiggle. This is crucial for a perfectly creamy 3-Ingredient Yogurt Custard Cake: Creamy & Low-Carb Dessert.
05 -
Remove the cake from the oven and let it cool completely on a wire rack. Once at room temperature, cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set and firm up.
06 -
Before serving, dust the cake with 1 tablespoon powdered erythritol. Garnish your 3-Ingredient Yogurt Custard Cake: Creamy & Low-Carb Dessert with 1/2 cup fresh strawberries, 1/4 cup fresh blueberries, 1/4 cup fresh raspberries, 1/4 cup toasted slivered almonds, and fresh mint sprigs.
# Notes:
01 -
For an extra smooth custard, strain your Greek yogurt through cheesecloth for 30 minutes before mixing. This removes excess whey, resulting in a denser, richer texture.
02 -
Store leftover cake covered in the refrigerator for up to 4-5 days. It often tastes even better the next day as the flavors meld.
03 -
While erythritol-monk fruit blend is recommended for low-carb, you can substitute with an equal amount of granulated sugar if not concerned with carb count.
04 -
Serve chilled for the best experience. A dollop of sugar-free whipped cream or a drizzle of sugar-free chocolate sauce also makes a delightful addition.
# Tools You'll Need:
01 -
9-inch springform pan
02 -
large mixing bowl
03 -
whisk
04 -
rubber spatula
05 -
oven
06 -
measuring cups and spoons
07 -
zester
# Nutrition Facts (Per Serving):
Calories: 165 kcal
Total Fat: 10 g
Total Carbohydrate: 7 g
Protein: 14 g