HIGH-PROTEIN KETO GREEK YOGURT CAKE
This version is specifically designed for calorie control while staying keto and high protein. The fat is reduced, protein is prioritized, and the cake is baked in a way that allows 12 slices, keeping each serving around 90 calories.
PAN SIZE AND SERVINGS
Use an 8-inch round pan
Cut into 12 equal slices
This is important. Cutting fewer slices will increase calories.
INGREDIENTS
Dry Ingredients:
• 3/4 cup almond flour (reduced amount for calories)
• 1 tablespoon coconut flour
• 2 scoops whey isolate or casein protein powder (unflavored or vanilla, low-carb)
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
Wet Ingredients:
• 3/4 cup non-fat plain Greek yogurt (very important for calorie reduction)
• 3 large egg whites (no yolks)
• 1 whole egg
• 1/3 cup granulated erythritol or monk fruit sweetener
• 2 tablespoons melted light butter or coconut oil
• 1 teaspoon vanilla extract
Optional Low-Cal Flavor Add-Ins (do not overuse):
• Lemon zest
• Cinnamon
• Sugar-free vanilla flavor drops
WHY THESE INGREDIENTS KEEP IT AT 90 CALORIES
Non-fat Greek yogurt replaces heavy fats while adding protein
Egg whites reduce calories while keeping structure
Only 2 tablespoons of fat in the entire cake
Protein powder increases volume and satiety without carbs
Almond flour is reduced but balanced with protein powder
PREPARATION STEPS
- Preheat the oven to 325°F (165°C).
Grease an 8-inch round pan lightly and line the bottom with parchment paper. - Mix dry ingredients thoroughly.
In a bowl, whisk almond flour, coconut flour, protein powder, baking powder, baking soda, and salt. Break up all clumps completely. - Prepare wet ingredients.
In a large bowl, whisk egg whites until slightly foamy. Add the whole egg and whisk again. Stir in Greek yogurt until smooth. Add sweetener, melted butter or oil, and vanilla extract. - Combine wet and dry mixtures.
Slowly fold dry ingredients into wet ingredients. Mix gently until fully incorporated. The batter will be thick but airy. - Rest the batter.
Let the batter sit for 3–5 minutes. This allows coconut flour and protein powder to absorb moisture and prevents dryness. - Transfer to pan.
Spread the batter evenly and smooth the top. Tap the pan gently to release air pockets.
BAKING INSTRUCTIONS
Bake for 35–45 minutes.
Check at 35 minutes using a toothpick. It should come out mostly clean with moist crumbs.
If the top browns early, tent loosely with foil.
Remove from oven and cool in the pan for 20 minutes.
COOLING IS CRITICAL
This cake firms up as it cools.
Do not cut while hot.
For best texture, refrigerate for 1 hour before slicing.
The protein structure sets after chilling.
OPTIONAL 0–10 CALORIE TOPPING IDEAS
• Powdered erythritol dusting
• Sugar-free syrup drizzle
• Non-fat Greek yogurt mixed with vanilla extract
Avoid nut butters or heavy creams to stay at 90 calories.
STORAGE
Refrigerate up to 5 days
Freeze slices individually for up to 1 month
Best eaten chilled or lightly warmed
MACROS PER SLICE (12 SLICES)
Calories: approximately 90
Protein: 9–11 g
Net Carbs: 2–3 g
Fat: 3–4 g
Exact numbers depend on brand of yogurt and protein powder.
IMPORTANT NOTES
This is a calorie-controlled keto recipe
Must use non-fat Greek yogurt
Must cut into 12 slices
Do not add extra fats or toppings
If you want, I can:
• Push it to 80 calories
• Increase protein to 12g per slice
• Make a chocolate version under 90 calories
• Rewrite it even longer or shorter for FB formatting
Just comment below.
