Global · dessert, snack

Greek Yoghurt Blueberry Cake (No Added Sugar)

Greek Yoghurt Blueberry Cake (No Added Sugar) — from Healthy Desserts by Magda's cooking video Watch how it’s made · 4:04

Video by Healthy Desserts by Magda on YouTube · Open on YouTube

55 min · plus cooling and 1 hour chillingMakes 6 × 1 slice (1/6 cake)148 kcal a portion
  • Vegetarian
  • Gluten-free ingredients
  • Nut-free

Contains: Egg, Milk. Check labels on stock, sauces and spice mixes.

Greek yoghurt and eggs do the work of butter and wheat flour (with just 40 g cornflour), and stevia replaces sugar: each slice has about 10 g protein and 10 g net carbs, with no added sugar.

Printable PDFA4

The printable card is ink-friendly, fits on one page and has a QR code back to this recipe.

Ingredients 5

Method

Tap a time to watch that step in the video.

  1. Heat the oven to 170°C (340°F). Put the Greek yoghurt, eggs and sweetener in a bowl and whisk until smooth. 0:05
  2. Add the cornflour and whisk again until there are no lumps. 1:02
  3. Stir the blueberries through the batter. 1:24
  4. Line a 16 cm (6 inch) round tin with baking paper (wrap a springform tin in foil) and pour in the batter. 1:42
  5. Bake for 45–50 minutes, until set and golden on top. 1:59
  6. Leave to cool in the tin, then cover and chill in the fridge for at least 1 hour. 2:07
  7. Lift the cake out and cut it into 6 slices. Serve cold. 2:32

Tip. Serves 6 is our estimate for a 16 cm cake. Any granulated stevia, erythritol or monk-fruit sweetener works; add it to taste. Serve cold, straight from the fridge.

The method is a summary in our words — the video shows every step.

One portion, 1 slice (1/6 cake), gives you 1 of 6

Energy148 kcal620 kJ
Protein10 g21% of a day
Fibre0.3 g1% of a day
Carbohydrate11 g10 g net · 3.9 g sugars4% of a day
Fat6.9 g3.4 g saturated9% of a day
Sodium70 mg3% of a day

Where the energy comes from one serve

  • Net carbs 28%
  • Protein 28%
  • Fat 44%

For comparison, low-carb eating usually gets under 26% of its energy from carbs, and ketogenic eating under 10%. Why this is here

Vitamins & minerals % of a day, one serve · tap for more

Vitamin B12 High36%

0.9 µg a serve, mostly from greek yoghurt (58%). Keeps nerves and blood cells healthy. Found almost only in animal foods and fortified foods (some plant milks, nutritional yeast), so vegans need a reliable source.

Selenium High31%

17 µg a serve, mostly from eggs (61%). Part of the body's antioxidant enzymes and needed for thyroid hormones. Seafood, eggs, meat and Brazil nuts are rich sources.

Show the other 13
Vitamin A9%

77 µg a serve, mostly from eggs (65%). Keeps eyes, skin and the immune system healthy. Orange vegetables and dark greens give beta-carotene, which the body turns into vitamin A.

Calcium7%

91 mg a serve, mostly from greek yoghurt (81%). Builds bones and teeth and helps muscles and nerves work. Dairy, calcium-set tofu, sardines with their bones and some greens supply it.

Zinc7%

0.7 mg a serve, mostly from eggs (50%). Needed for immunity, wound healing, taste and growth. Meat, seafood, legumes, seeds and whole grains supply it.

Folate6%

23 µg a serve, mostly from eggs (63%). Needed to make DNA and new cells — especially important before and in early pregnancy. Legumes and leafy greens are rich sources.

Vitamin B65%

0.1 mg a serve, mostly from eggs (47%). Helps turn food into energy and make brain messengers. Chickpeas, fish, poultry, potatoes and bananas are good sources.

Vitamin D4%

0.7 µg a serve, mostly from eggs (100%). Helps you absorb calcium for bones and supports muscles. Few foods have much — oily fish, eggs, UV-exposed mushrooms, fortified milks. Sunlight is the main source.

Potassium3%

150 mg a serve, mostly from greek yoghurt (65%). Balances sodium to help control blood pressure and keeps muscles and nerves working. Beans, potatoes, leafy greens and fruit are rich sources.

Iron3%

0.5 mg a serve, mostly from eggs (85%). Carries oxygen in your blood. Iron from plants absorbs better with vitamin C in the same meal — lemon, tomato or capsicum.

Magnesium3%

12 mg a serve, mostly from greek yoghurt (63%). Takes part in hundreds of reactions — energy, muscles, nerves, blood sugar and bones. Nuts, seeds, legumes and whole grains are good sources.

Vitamin E3%

0.4 mg a serve, mostly from eggs (83%). An antioxidant that protects cell membranes. Nuts, seeds and plant oils such as olive oil are the main sources.

Omega-33%

0 g a serve, mostly from eggs (53%). Omega-3 fats support the heart and brain. Oily fish give EPA and DHA; walnuts, flax, chia and canola give ALA, which the body converts only a little.

Vitamin K2%

2.4 µg a serve, mostly from blueberries (96%). Needed for blood clotting and bones. Leafy greens and herbs are very rich in it. If you take warfarin, keep your intake steady and talk to your doctor.

Vitamin C1%

1.1 mg a serve, mostly from blueberries (100%). An antioxidant needed for collagen, immunity and iron absorption. Long cooking destroys some, so raw herbs, citrus and capsicum help.

Estimated from the ingredient list with USDA FoodData Central values; % of a day uses the food-label daily values. How this works

You might also like

Browse all 953 recipes

Recipe and video by Healthy Desserts by Magda; the method summary, nutrition estimate and diet notes are Notbroken’s. General information about food, not dietary advice.