This 3 ingredient yogurt cake is tangy with a texture kind of like a cross between custard and cheesecake. Recipe first, then a bit of explaining later…
3 Ingredient Yogurt Cake
Equipment
- 1 Blender or Food Processor
- 1 Loaf Baking Pan
- 1 Baking Paper
Ingredients
- 1.5 cups Low Fat Greek Yogurt (0.4g fat per serve)
- 4 large Eggs
- 5 tbsp Potato Starch
Instructions
- Preheat oven to 180C (360F)
- Crack the eggs into the blender and whizz for about 2 minutes
- Add the yogurt & sift the flour/starch in.
- Whizz for 1-2 minutes until well combined.
- If your baking paper isn’t non stick, you may want to grease it with some butter.
- Cook for 50 minutes.
- Pull it out of the oven and allow to cool a little.
It rises up to exciting levels and then deflates down. This is normal, everyone’s does it. But it doesn’t affect the taste or nutrition.
(Yes you can use cornstarch or any other similar starch.)
There were different instructions on how to eat it, however I found it nicest while still warm. When eating in subsequent days, re-heated in the microwave for 1 minute works best.
I sliced it into 6 pieces and here are the nutritional stats per piece:
121 calories – 10.5g protein – 11g carbohydrates – 3.6g fat
As you can see, we need to up the carbohydrates to at least double the protein to make this a balanced dish. Ideas for this down below.
A little explanation…
When I saw this online, I really wanted to try it just to see what it would taste like. It’s a fantastic high protein alternative to just yogurt and fruit.
The original instructions featured sweetened vanilla yogurt which wasn’t Greek Yogurt and there were all kinds of warnings not to cook with Greek yogurt – which I ignored, and it turned out just fine.
Just for those who don’t know why I choose Greek yogurt, it’s because Dr Ray Peat advises that regular yogurt has far too much lactic acid in it, which compromises your health and metabolism. Where as Greek Yogurt is thicker and has less lactic acid. He still doesn’t advocate eating lots of it, preferring cottage cheese—but I might try that next.
This first attempt of the 3 ingredient yogurt cake is plain and has a bit of a tang, but it’s more of a base to put further flavourings on. I’ve been having it with strawberry jam and plan to make a blueberry sauce, to increase the fruit content of the dish.
Later too I want to experiment more and put the fruit in the cake and see what happens. Same with a savoury option of maybe bacon bits and feta cheese through it.
First go though and I’m pleased with the result. It’s a super easy batch cook for different breakfast options and can be added to the ZEN Beach Diet recipe line up for sure!
Maple syrup on it and it would taste a bit like French Toast!
Happy eating!
Kristy x
Note: For those mindful of the starch they are eating, as definitely fruit and sugar-based carbs are preferred, I still eat 25% of my carbs as starch. Just fruit/sugar doesn’t seem to work 100% of the time especially over winter. Also too being so strict with no starch at all would mean the variety of food creations is severely limited. That is NO CAKE FOR YOU! I can’t live like that!
