Baked Yogurt Recipe

Baked yogurt is a simple dessert that transforms plain Greek yogurt into a creamy, custard-like treat. It has a texture somewhere between a cheesecake and a flan, but is much lighter and easier to prepare.

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This recipe comes together in just a few minutes of active time before it goes into the oven. After cooling and chilling, it’s ready to slice and serve for a satisfying, not-too-sweet dessert.

Essential Ingredients

• Greek Yogurt: Use a full-fat, plain variety for the richest texture. Low-fat will work, but the final result will be less creamy and firm.
• Powdered Sweetener: Powdered allulose, erythritol, or monk fruit blends are good options. You can also use powdered sugar.
• Whey Protein Powder: Unflavored whey protein adds structure. If you don’t have it, you can omit it; the texture will just be slightly softer.
• Almond Flour: This adds a bit of body. Finely ground blanched almond flour is recommended for the smoothest texture.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Batter: First, preheat your oven and prepare an 8-inch square pan with parchment paper. In a large bowl, add the Greek yogurt, eggs, sweetener, protein powder, almond flour, vanilla, and salt. Whisk everything together until the mixture is very smooth.

Bake the Yogurt: Pour the smooth batter into your prepared pan and spread it out. Bake for about 35 to 40 minutes. You will know it’s ready when the edges are firm but the center still has a gentle wobble, like a set custard.

Cool and Chill Completely: Let the baked yogurt cool in the pan at room temperature for about 30 minutes. Then, move it to the refrigerator to chill for at least two hours. This step is essential for the custard to set properly so you can slice it cleanly.

Serving Ideas

Serve the baked yogurt chilled, either plain or with a topping of fresh berries, a drizzle of honey, or a spoonful of fruit preserves.

Storing & Reheating

Store leftover baked yogurt in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended as it will negatively affect the creamy texture upon thawing.

FAQ

Can I use regular yogurt instead of Greek yogurt?

It is best to use Greek yogurt because it is much thicker. Regular yogurt has a higher water content, which will result in a runnier, less set dessert that may not slice properly.

Why did my baked yogurt crack on top?

Cracking can happen if the yogurt is overbaked or if it cools too quickly. Be sure to remove it from the oven when the center is still slightly wobbly. Letting it cool gradually at room temperature before refrigerating also helps prevent cracks.

Can I make this without protein powder or almond flour?

Yes, you can omit them if you need to. The protein powder and almond flour add a bit of structure, so the final texture might be slightly softer, but it will still be a tasty dessert.

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📖 Recipe Card

Baked Yogurt Recipe

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• Author: Emma Taylor
• Total Time: 160 minutes
• Yield: 9 squares 1x

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Description

A simple dessert of Greek yogurt and eggs, baked into a light, creamy custard.

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Ingredients

Scale 1x2x3x

• 2 cups (450g) plain full-fat Greek yogurt
• 4 large eggs
• 1/4 cup (48g) powdered sweetener
• 2 tablespoons (15g) unflavored whey protein powder
• 1 tablespoon (8g) almond flour
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Cooking spray or butter, for the pan

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan, then line it with parchment paper, leaving an overhang on two opposite sides to act as handles.
2. In a large bowl, combine the Greek yogurt, eggs, powdered sweetener, whey protein powder, almond flour, vanilla extract, and salt.
3. Whisk the ingredients until the batter is completely smooth and no lumps remain. You can also use an electric mixer on low speed for about 30 seconds.
4. Pour the batter into the prepared baking pan. Use a spatula to spread it evenly.
5. Bake for 35 to 40 minutes. The baked yogurt is done when the edges look set and the center still has a slight wobble. For safety, the center should register 160°F (71°C) on an instant-read thermometer.
6. Place the pan on a wire rack and let it cool at room temperature for at least 30 minutes.
7. Transfer the pan to the refrigerator and chill for a minimum of 2 hours, or until it is completely firm.
8. Once chilled, use the parchment handles to lift the baked yogurt from the pan. Place it on a cutting board and slice into 9 squares to serve.

Notes

• Internal Temperature: Egg-based dishes like this are safe to eat when they reach an internal temperature of 160°F (71°C). Use an instant-read thermometer to check the center before removing from the oven.
• Don’t Overbake: A slight jiggle in the center is what you want. The custard will finish setting as it cools and chills.
• Yogurt Choice: Full-fat Greek yogurt provides the creamiest, most stable result. Regular, non-Greek yogurt is too thin and will not set properly.
• Chilling is Important: Do not skip the chilling step. It is necessary for the custard to firm up, which allows for clean slices and the best texture.

• Prep Time: 5 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American