High-Protein Lemon Greek Yogurt Cake (Low-Carb & Gluten-Free)

A flourless, high-protein dessert combining the richness of Greek yogurt with zesty lemon. This low-carb cake features a custard-like texture and is ideal for satisfying sweet cravings without refined starches or sugars.

Equipment

• 8-inch springform pan
• Parchment paper
• Microplane zester
• Silicone whisk

Ingredients

• 2 cups (480g) Plain whole-milk Greek yogurt (use 2% or 5% thick, strained yogurt; avoid runny plain yogurt)
• 4 large Eggs (room temperature)
• 1/2 cup (96g) Granulated erythritol or allulose sweetener (adjust to taste)
• 2 tbsp (16g) Cornstarch or arrowroot powder
• 2 tbsp Fresh lemon juice
• 1.5 tbsp Freshly grated lemon zest (about 2 medium lemons)
• 1 tsp Pure vanilla extract
• 1/4 tsp Fine sea salt

Instructions

1. Preheat oven to 350°F (175°C) with standard middle-rack baking. Grease an 8-inch springform pan and line both bottom and sides with parchment paper.
2. In a large bowl, whisk eggs, granulated sweetener, and vanilla extract for 60 seconds until pale and fully dissolved.
3. Whisk in the Greek yogurt, lemon juice, lemon zest, and salt until smooth and glossy. Stir gently without whipping excess air into the mixture to prevent surface cracking.
4. Sift cornstarch over the batter and gently whisk until no white pockets remain and batter resembles thick pancake batter.
5. Pour batter into the prepared pan. Bake at 350°F (175°C) for 40 to 45 minutes; the edges will turn lightly golden and firm while the center maintains a gentle, custard-like wobble.
6. Turn off the oven, prop the door open slightly with a wooden spoon, and let rest for 20 minutes. Move to a wire rack to reach room temperature, then refrigerate for at least 4 hours (ideally overnight) before slicing.

Notes

Best served chilled; if you prefer room temperature, let slices sit on the counter for 15 minutes instead of microwaving. Naturally gluten-free and nut-free; replace dairy yogurt with thick strained coconut or soy yogurt for dairy-free diets (macros will vary). Fold in 1/2 cup fresh raspberries or blueberries before baking for bright fruity pockets. Store leftovers in an airtight glass container lined with a paper towel in the refrigerator for up to 5 days. For freezing, slice the fully chilled cake, wrap individual portions tightly in parchment and foil, and freeze for up to 2 months; thaw overnight in the refrigerator.

Nutrition

Calories: 145 kcal · Fats: 5g · Cholesterol: 105mg · Sodium: 110mg · Potassium: 180mg · Total Carbohydrates: 6g · Fiber: 0.5g · Net Carbs: 4g · Sugars: 3.5g · Protein: 13g · Calcium: 140mg