Delightful Keto Dessert Recipes with Greek Yogurt

Greek yogurt is a versatile ingredient that can be used to create a variety of delicious and healthy keto-friendly desserts. Its creamy texture and tangy flavor make it a perfect base for cakes, mousses, frozen yogurts, and more. These recipes are not only low in carbs but also packed with protein, making them a guilt-free way to satisfy your sweet tooth.

Keto Greek Yogurt Cake

This keto Greek yogurt cake is a deliciously moist dessert that uses simple ingredients. The natural acidity in yogurt reacts beautifully with baking powder, giving it the perfect tender crumb texture.

Essential Ingredients and Substitutions

To ensure the best results, it's essential to use the correct ingredients:

• Greek Yogurt: Always choose real butter and full-fat Greek yogurt that is plain with the fewest carbs per 100 grams.
• Almond Flour: Make sure your almond flour is fresh and from a quality brand. Sift the almond flour, baking powder, and salt in a large bowl and set aside. I recommend using a sifter anytime a recipe calls for almond flour. If you have an almond allergy or want a substitution, you can use an equal amount of either sunflower seed flour or walnut flour in its place. With that said, DO NOT use coconut flour for this recipe. Coconut flour has absorbent properties and does not measure out equally with almond flour.
• Sweetener: As far as which sugar substitute to use for this Greek yogurt keto bundt cake, I have a few recommendations. I love that Lakanto Monk Fruit is all-natural, and it gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. This is because the texture of Lakanto is spot on since there is barely any aftertaste. I know some of you are Stevia fans. Stevia sweeteners are usually too sweet to use - and contain sugars as fillers - and xylitol actually has ½ the carbs of normal sugar.
• Salt: Sea salt is best, but regular table salt also works.
• Extract: I love swapping out the vanilla extract for lemon, orange, or even almond extract for some fun variations.

Baking Instructions

1. Preparation: Preheat the oven to 350 degrees. Grease well with butter a 12-cup capacity bundt pan. Refer to the notes section if baking in other-size pans.
2. Dry Ingredients: In a large bowl, measure and sift the almond flour along with the baking powder and salt.
3. Baking Times:
   • Bake in 12x12 pan for 35-40 minutes.
   • Bake in two 9-inch pans for 25-35 minutes.
   • To bake in a 10x5 inch loaf pan, bake for 35-40 minutes. I used a 9.5 inch 12-cup bundt pan to make this recipe because it allows the cake to bake evenly on all sides and produces a lovely golden crust.

No Sugar Added Greek Yogurt Cake

This recipe is a no sugar added cake with a custard-like texture. If you prefer a sweeter cake, you can add 1/4 cup of sugar to the yogurt in the beginning and mix it in before adding the eggs. You can also sub in Vanilla Greek Yogurt for some sweetness.

Ingredients and Preparation

1. Preheat and Prep: Preheat your oven to 350° F. Spray your 6 inch round spring form pan with oil and then line it with parchment paper. I like to scrunch my paper and then it is more pliable to shape to the pan.
2. Combine Ingredients: To a large bowl add the yogurt and then whisk in your eggs. Once that batter is silky smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth.
3. Bake and Cool: Transfer the batter to your prepped pan and bake for 1 hour or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate - that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. Remove the cake from the fridge 15 minutes prior to serving.

Serving Suggestions

I highly recommend topping with some sweet fruit like strawberries, blueberries, raspberries, blackberries or mangos. I also sprinkled on some powdered sugar. Optional and Recommended: Top with some berries, honey, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

Read also: Easy Low-Carb Cheese Crackers

Important Notes

Please make sure you follow the instructions on letting the cake cool for 30 minutes and then transferring the cake to the fridge to set and chill for at least 2 hours. If you skip this step, the cake will taste eggy. Next, remove the cake 15 minutes prior to serving to let it come to room temperature to slice and serve.

Keto Chocolate Mousse

This Keto Chocolate Mousse is a simple single serving recipe perfect for when you want something sweet, but still healthy. Plus, it’s loaded with protein! This Keto Chocolate Mousse is actually a concoction I have been eating for years. Sometimes I have it as a breakfast, other times as a snack or even a dessert. So, I figured it was about time it got a blog post of its own. It’s so easy to make with just a few ingredients.

Instructions

In a bowl mix together the yogurt, cocoa powder, protein powder & sweetener. If you really want to take it up a notch you can combine everything using a hand-mixer, which makes it even fluffier.

Keto Chocolate Cake

This keto chocolate cake is incredibly moist, rich, and oh so decadent! Honestly, it might be the most delicious chocolate keto cake you can make. This recipe turns a regular keto chocolate cake into a super light and fluffy one with a perfectly tender crumb. Having said that, I think what really puts this keto yogurt cake above other keto cake recipes is that it comes out super moist - and not dry like some low carb cakes tend to be. Also, each slice of this stuff has just over 3 NET CARBS.

Ingredients

The ingredients we will be using in this recipe are all pretty common keto ingredients - the only untraditional one is Greek yogurt.

Read also: Keto Calorie Counting: A Detailed Guide

Baking Instructions

1. Add all of the dry ingredients (except for the chocolate chips) to a large bowl.
2. Cube up the butter and add to a medium-size bowl along with chocolate chips. Then melt them down in the microwave.
3. Line an 8 ½” x 4 ½” baking tray with parchment paper, and coat it with baking spray.
4. Bake for 40 to 50 minutes. Insert a toothpick into the center of the cake and if it comes out clean, it’s done.

Serving Suggestions

Now, this cake is so good on its own that it doesn't even need frosting. My non-keto friends said this is the best homemade chocolate cake they've ever had!

Keto Frozen Greek Yogurt Bark

Frozen yogurt bark is not only tasty and healthy, but super quick and easy to make! We start with Greek yogurt, combine with protein powder to help bolster the nutritionals (feel free to use any flavor you want!) and heavy cream. Then, simply spread the Greek yogurt mixture onto a baking sheet, sprinkle with your choice of toppings, and freeze until solid. Whether you prefer almonds, walnuts, berries, or a sprinkle of unsweetened cocoa, you can easily tailor the bark to your taste preferences and nutritional needs. Perfect for a quick dessert, a mid-day snack, or even a light breakfast, this keto bark offers a refreshing way to enjoy a sweet treat! This makes a total of 1 serving of Keto Frozen Greek Yogurt Bark.

Instructions

1. Gather and prep all of your ingredients.
2. In a bowl, combine the protein powder, Greek yogurt, and heavy cream.
3. Mix thoroughly, making sure to get rid of any clumps.
4. Spread the yogurt mixture onto parchment lined baking tray. We used a 6x10 tray for this recipe, but any tray should work.
5. Top the yogurt mixture with berries and coconut flakes.
6. Place in the freezer and freeze for 3-4 hours or overnight.
7. Slice or break into chunks when ready to eat.

Keto Strawberry Yogurt Cream

This Keto Strawberry Yogurt Cream combines the flavors of sweet strawberries, tart Greek yogurt, and fluffy whipped cream. The days are getting longer and hotter. This is the time, I long for a refreshing dessert that I can quickly whip up without having to spend much time in a hot kitchen. You can make this keto yogurt cream in no time, no cooking or baking necessary! All you need are fresh strawberries, Greek yogurt, heavy cream, and sweetener.

Ingredients

• Greek yogurt. We will use Greek yogurt to make this cream. It is high in protein and lower in carbs than regular, unstrained yogurt. If possible, buy the full-fat kind.
• Sweeteners. Powdered erythritol works best for this recipe. I use Swerve Sweetener confectioners.

Equipment

To puree the strawberries, you will need a blender or immersion blender.

Instructions

1. Strawberry puree: In a blender (or with an immersion blender), puree the strawberries with 1 tablespoon of heavy cream and sweetener until liquid. Take out 4 teaspoons of the puree for the topping. Pour the rest of the puree into a medium-sized bowl and set aside.
2. Cream: In a medium bowl, whip the heavy cream with the sweetener until stiff peaks form. Add the Greek yogurt and fold in until creamy.
3. Remove ⅔ of the cream and add into the bowl with the strawberry puree. Stir together until well combined.
4. Assembly: Divide the strawberry cream yogurt into 4 glass dishes or bowls. Top with the cream yogurt. Pour 1 teaspoon of the remaining strawberry puree over each dish.

Serving suggestions

To serve, you can top the cream with shaved sugar-free chocolate or sliced almonds. Store leftovers in the fridge (though there probably won’t be any!), and consume within 3 days.

Read also: Magnesium Supplements for Keto

Frozen Yogurt

This recipe provides instructions for making frozen yogurt with or without an ice cream maker.

Ingredients

You should get a full fat or low-fat Greek yogurt that does not have sugar or fruit added. Try to find a plain unsweetened kind or a vanilla flavor that uses a low-carb sweetener.

Ice Cream Maker Instructions:

1. Pre-freeze the inner bowl of your ice cream maker overnight or until frozen.
2. In a large mixing bowl, Stir together the yogurt, heavy cream, sweetener, vanilla extract, and creamy peanut butter until everything is combined. Then vigorously whisk until creamy.
3. Cover and refrigerate the mixture for about one hour.
4. Add the mixture into the frozen bowl of your ice cream maker.
5. Churn for about 20 to 25 minutes or until the mixture freezes and set up.
6. Serve as soft serve, or add the frozen yogurt to an air-tight container and store it in the freezer for a firmer frozen yogurt. Once in the freezer for overnight or longer the frozen yogurt can get pretty firm so you may need to let it thaw for 15 minutes before serving.
7. Serve and sprinkle with sugar-free chocolate chips or nuts if desired.

No-Churn Instructions (make this without an ice cream maker)

1. Pre-freeze a metal loaf pan in the freezer for 30 minutes or longer.
2. Using a food processor, process all ingredients except for optional chocolate chips topping.
3. Process until combined and creamy and smooth and creamy.
4. Pour or spoon mixture into a parchment paper-lined, pre-frozen metal loaf pan.
5. Place into the freezer and freeze for 4 to 6 hours or until as firm as you prefer.

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