Low Calorie Greek Yogurt Cake: 175-Calorie Delight

Name: Low Calorie Greek Yogurt Cake: 175-Calorie Delight
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Greek
Ingredients: 1½ cups (375g) Greek yogurt; 3 medium eggs; ¼ cup (60ml) olive oil; 1 tsp vanilla extract; ¾ cup (150g) erythritol; 1¼ cups (150g) all-purpose flour; 2 tsp baking powder; ¼ tsp salt; Zest of 1 lemon (optional)

by basmer

22 de December de 2025

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Low Calorie Greek Yogurt is a fantastic way to indulge your sweet tooth while maintaining a healthy lifestyle. This delightful cake is not only light and moist but also naturally sweet. With only 175 calories per slice, this cake fits perfectly into any low-calorie meal plan. Made with vanilla Greek yogurt and simple ingredients found in your pantry, it provides a guilt-free dessert option. Packed with protein from healthy Greek yogurt, it satisfies your dessert cravings without the excess sugar or fat. This recipe is incredibly easy to follow and perfect for any occasion.

Why You’ll Love This Low Calorie Greek Yogurt Cake

This cake offers numerous benefits that make it a must-try! First, it’s made with low-fat Greek yogurt, which means you’re getting a healthy dose of protein—approximately 6 grams per slice. Second, it’s a great option if you’re looking for reduced calorie Greek yogurt desserts, allowing you to enjoy sweets without the guilt. Third, this cake is perfect for those seeking light Greek yogurt alternatives that don’t compromise on taste. It’s also versatile; you can add fruits or nuts for added flavor. Plus, it’s a quick bake, taking only 55 minutes from start to finish, making it ideal for busy weeknights!

Ingredients for Low Calorie Greek Yogurt Cake

Gather these items:

1½ cups (375g) Greek yogurt
3 medium eggs
¼ cup (60ml) olive oil
1 tsp vanilla extract
¾ cup (150g) erythritol
1¼ cups (150g) all-purpose flour
2 tsp baking powder
¼ tsp salt
Zest of 1 lemon (optional)

How to Make Low Calorie Greek Yogurt Cake Step-by-Step

Step 1: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
Step 2: In a large mixing bowl, whisk together the Greek yogurt, eggs, olive oil, vanilla extract, and erythritol until smooth and creamy.
Step 3: In a separate bowl, sift or whisk together the flour, baking powder, salt, and lemon zest (if using).
Step 4: Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until no streaks of flour remain.
Step 5: Pour the batter into the prepared cake pan and smooth the top with a spatula.
Step 6: Bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Step 7: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.

Pro Tips for the Best Low Calorie Greek Yogurt Cake

Keep these in mind:

This cake is a simple and guilt-free option for healthy sweet treats.
Enjoy it plain or with your choice of toppings such as fresh berries or a light yogurt drizzle.
Make sure not to overmix the batter for the best texture.

Best Ways to Serve Low Calorie Greek Yogurt Cake

This cake can be served in various delightful ways. Enjoy it plain for a simple treat or pair it with a dollop of light Greek yogurt and fresh fruit for a refreshing twist. You can also create a low calorie Greek yogurt parfait by layering the cake with yogurt and berries for a beautiful presentation.

How to Store and Reheat Low Calorie Greek Yogurt Cake

To store your cake, keep it in an airtight container in the refrigerator for up to 5 days. For meal prep, you can slice the cake and freeze it in individual portions. To reheat, simply microwave for a few seconds until warmed through.

Frequently Asked Questions About Low Calorie Greek Yogurt Cake

What’s the secret to perfect Low Calorie Greek Yogurt Cake?

The secret lies in using fresh ingredients, particularly ensuring your Greek yogurt with fewer calories is not expired. Also, avoid overmixing the batter to keep the cake light and airy.

Can I make Low Calorie Greek Yogurt Cake ahead of time?

Absolutely! This cake can be made a day in advance. Just ensure it is stored in an airtight container in the fridge to maintain its moisture.

How do I avoid common mistakes with Low Calorie Greek Yogurt Cake?

To avoid common mistakes, measure your ingredients carefully and follow the mixing instructions closely. Overmixing can lead to a dense cake, so mix just until combined.

Variations of Low Calorie Greek Yogurt Cake You Can Try

There are several delightful variations you can experiment with! Consider adding spices like cinnamon for a warm flavor. You can also incorporate mashed bananas or applesauce for extra moisture and natural sweetness. For a chocolate twist, try adding cocoa powder to the batter. Each of these variations will maintain the cake’s low-calorie appeal while offering unique flavors!

For more healthy dessert ideas, check out Peach Cobbler Greek Yogurt or Holiday Yogurt Parfaits.

If you’re interested in more recipes, visit our last recipes page for a variety of delicious options!

Lastly, for a great breakfast option, try our Cranberry Orange Sweet Rolls!

Low Calorie Greek Yogurt Cake: 175-Calorie Delight

Author: basmer
Total Time: 55 minutes
Yield: 8 slices 1x
Diet: Low Calorie

Print Recipe

Description

This Greek Yogurt Cake is light, moist, and naturally sweet, with only 175 calories per slice. Made with vanilla Greek yogurt and pantry staples, it fits perfectly into a low calorie meal plan or balanced lifestyle. Packed with protein from healthy Greek yogurt, it satisfies dessert cravings without excess sugar or fat.

Ingredients

Scale

1½ cups (375g) Greek yogurt
3 medium eggs
¼ cup (60ml) olive oil
1 tsp vanilla extract
¾ cup (150g) erythritol
1¼ cups (150g) all-purpose flour
2 tsp baking powder
¼ tsp salt
Zest of 1 lemon (optional)

Instructions

Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch round cake pan with parchment paper and lightly grease the sides.
In a large mixing bowl, whisk together the Greek yogurt, eggs, olive oil, vanilla extract, and erythritol until smooth and creamy.
In a separate bowl, sift or whisk together the flour, baking powder, salt, and lemon zest (if using).
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until no streaks of flour remain.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake for 40–45 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. Slice and serve.