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Flourless Coconut Greek Yogurt Cake

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A delightful, gluten-free cake made with Greek yogurt and shredded coconut, perfect for brunch or dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 3 large eggs Large eggs work best.
  • 1/4 cup honey or maple syrup Choose your preferred sweetener.
  • 1/2 cup plain Greek yogurt Use high-quality for best results.
  • 1 tsp vanilla extract
  • 1 cup unsweetened shredded coconut
  • 3/4 cup almond flour Can substitute with coconut flour; adjust quantity.
  • 1 tsp baking powder
  • 1/4 tsp salt

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch round cake pan.
  3. In a large bowl, whisk together the eggs and honey (or maple syrup) until well combined.
  4. Add the Greek yogurt and vanilla extract, mixing until smooth.
  5. Stir in the shredded coconut, almond flour, baking powder, and salt until just combined.
  6. Pour the batter into the prepared cake pan.
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool before serving.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 5gFat: 12gSaturated Fat: 4gSodium: 50mgFiber: 2gSugar: 8g

Notes

Enjoy plain or topped with whipped cream, ice cream, or fresh berries. Store in an airtight container for 3-4 days. Can freeze well.
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