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There is a specific kind of kitchen magic that happens when you take three humble ingredients and turn them into something that tastes like a luxury pastry. I remember the first time I tried to make a traditional soufflé; I was staring at the oven door, holding my breath, terrified that a loud noise would make it collapse.
This recipe is the antidote to that baking anxiety. It captures that delicate, creamy texture of a custard or a heavy cheesecake, but without the water baths, separated egg whites, or complex steps. It is beautifully imperfect, rustic, and incredibly satisfying. For anyone who loves baking but needs to keep things balanced and mindful of carbohydrates, this 3 ingredient Greek yogurt cake is going to become a fast favorite in your rotation.
Why We Call It “The Magic Custard”
When you pull this out of the oven, you might be confused by the texture if you are expecting a traditional flour-based sponge. This is definitely a “spoon dessert.” It sits somewhere between a flan and a dense cheesecake. Because we are using starch instead of heavy flour, the result is silky rather than crumbly.
If you have been searching for how to make greek yogurt custard cake that doesn’t rely on piles of almond flour or artificial fillers, this is it. The tang of the yogurt shines through, cutting the richness of the eggs. It’s a blank canvas, really—perfect on its own, but eager for a handful of fresh berries to brighten it up.
A Gentle Approach to Sweetness
One of the reasons I champion recipes like this is the nutritional profile. Many traditional desserts send energy levels on a rollercoaster ride. Because this cake is primarily protein and healthy fats from the eggs and yogurt, I find it offers a much steadier experience. It’s a easy 3 ingredient low carb custard cake that feels indulgent without the heavy aftermath.
However, a quick note on balance: while this cake is a protein powerhouse, it lacks fiber. In the world of balanced eating—and especially for those managing diabetes—fiber is our best friend for slowing down digestion. I always recommend pairing a slice of this with high-fiber berries, like raspberries or blackberries. It rounds out the nutritional picture beautifully.
A Note on Safety: These are general nutritional suggestions, not medical advice. Consult your doctor or a registered dietitian before making dietary changes, especially if you have diabetes.
Mastering the “Deflate”
Here is the part where I save you some stress: this cake will deflate. In fact, it must deflate. When it is in the oven, it puffs up gloriously, looking like a golden hat. But the moment it hits the cool air, it sinks back down.
Do not panic! This condensing process is what creates that creamy, custardy center we are aiming for. If it stayed fluffy, it would be dry. The sinking concentrates the flavor and texture.
A Quick Tip for the Pan: Lining a round cake pan can be frustrating. My favorite trick is to crumble your parchment paper into a tight ball, then unfold it. The wrinkles break the paper’s tension, allowing it to press perfectly into the curves of your springform pan without bouncing back.
Elevating Simple Ingredients
While the base recipe is starkly simple, you can easily dress it up depending on your craving or the occasion. Since the cake itself is not very sweet (relying mostly on the lactose in the yogurt), I love adding a textural contrast.
- The Brûlée Effect: If you have a kitchen torch, sprinkle a tiny bit of granulated sweetener on top just before serving and torch it. That crackly crust against the cold custard is divine.
- Zest it Up: Grating fresh lemon or orange zest into the batter before baking adds a beautiful aroma that highlights the yogurt’s natural sourness.
If you are a fan of creamy, yogurt-based treats, you might also enjoy my Velvety Chocolate Greek Yogurt Mousse, which uses similar staples for a no-bake option.
I hope this simple bake brings a moment of calm and deliciousness to your kitchen. It is proof that we don’t need a pantry full of expensive ingredients to create something wonderful.
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The American Table’s 3-Ingredient Yogurt Custard Cake
- Prep Time: 5 minutes
- Cook Time: 1 hour
- Total Time: 3 hours 5 minutes (includes chilling)
- Yield: 1 6-inch cake (8 servings) 1x
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek Fusion
Description
This miraculously creamy cake feels like a cross between a light soufflé and a dense cheesecake, yet it comes together with just three simple kitchen staples. Because it relies on the natural tang of Greek yogurt without added sugar, it serves as a wonderful, low-carbohydrate canvas for fresh berries or a drizzle of sugar-free syrup. It is a fantastic, protein-packed dessert option that supports steady energy levels rather than causing sharp spikes.
Ingredients
- 5 tablespoons cornstarch (or substitute with tapioca flour)
- 4 large eggs (room temperature preferred for better blending)
- 1 ½ cups plain 5% Greek yogurt (approx. 300g; do not use non-fat for best texture)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 6-inch springform pan lightly with cooking spray, then line both the bottom and sides with parchment paper. Tip: Crumpling the parchment paper into a ball and then smoothing it out makes it much easier to press into the curves of the pan.
- Combine the Base: In a large mixing bowl, whisk the Greek yogurt to loosen it up. Crack in the eggs and whisk vigorously until the mixture is completely combined and silky smooth.
- Incorporate the Starch: Sift the cornstarch (or tapioca flour) directly over the yogurt mixture to prevent lumps. Whisk again until fully incorporated and the batter is uniform.
- Bake: Pour the batter into your prepared pan. Bake for roughly 50 to 60 minutes. You are looking for the top to puff up significantly and turn a lovely golden brown.
- Cool and Set: Remove the cake from the oven. Do not panic when the top deflates within a minute or two—this is the expected behavior for this custard-style cake. Let it cool on the counter for 30 minutes, then transfer the cake (still in the pan) to the refrigerator. Chill for at least 2 hours to allow the custard to set firm before slicing.
Notes
- Flavor Expectation: This cake is very lightly sweet and tart, similar to a plain cheesecake. If you prefer a sweeter dessert, serve it with fruit, honey, or a dusting of powdered sweetener. For a zero-calorie sweetness boost inside the cake without adding ingredients, use a vanilla-flavored Greek yogurt (check carb counts) or simply top generously.
- Allergy Alert: This recipe contains Eggs and Milk (Dairy).
- Dietary Tip: This recipe offers a low-calorie, low-net-carb slice with a solid protein boost and no added sugar, making it a gentle option for blood sugar management. However, because it contains saturated fats from the dairy but no dietary fiber, we recommend serving it alongside high-fiber berries. This pairing helps balance the meal perfectly for those tracking their intake.
Personal Twist
- The “Brulee” Top: For a contrasting texture, sprinkle a tiny amount of granular monk fruit sweetener on top right before serving and torch it quickly for a crackly crust.
- Zesty Lift: While keeping the ingredients to three, serving this with fresh lemon zest grated over the finished slice adds a bright aroma that complements the yogurt’s tang perfectly.
- Warm or Cold: While the recipe calls for chilling to set, eating a slice slightly warm gives it a texture closer to a bread pudding—try it both ways to see which you prefer!
Nutritional Info (per slice, 1/8th of cake): Calories: 93 | Total Fat: 4.5g (Saturated: 2g) | Cholesterol: 95mg | Sodium: 50mg | Total Carbs: 7g (Fiber: 0g, Sugars: 2g) | Net Carbs: 7g | Protein: 6.5g
These are approximate estimates based on standard nutritional data. Values may vary based on brands, exact measurements, and specific ingredients. For precise calculations, use a nutrition tracking app like MyFitnessPal or consult a reliable database.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
