This easy baked yogurt has a creamy, custard-like texture with 8.6 grams of protein and only 1.5 grams of carbs per serving. Make the classic version for meal prep, try it as a single serving, or switch things up with lemon cheesecake, berry, pumpkin pie, chocolate peanut butter, or tiramisu flavors.
If you’ve never tried baked yogurt before, think of it as somewhere between a creamy custard and a crustless cheesecake. I make mine with thick Greek yogurt, eggs, a little whey protein powder and almond flour, which gives it a soft, creamy texture once it’s baked and chilled. I tested this recipe using Fage 5% Greek yogurt because I wanted something rich and creamy that would set well without needing a bunch of extra ingredients.
What I really love about this baked yogurt is that it can easily be breakfast or dessert. It’s lightly sweet, so I can have a square with my morning coffee, but it also has that cheesecake-like texture that makes it feel like dessert. Each serving has 8.6 grams of protein and only 1.5 grams of carbs, and I’ve included different flavor variations plus instructions for making a single serving.
It’s also an easy high protein meal prep recipe. One 8 x 8-inch pan makes nine servings, so I can bake it ahead of time, refrigerate it and have a quick protein-packed breakfast or snack ready for several days. It’s especially handy when I want something I can grab straight from the refrigerator instead of making breakfast from scratch every morning.
Single serve version
If you don’t want to make an entire pan, you can easily make a single serving of baked yogurt in an 8-ounce ramekin. It’s a great option when you want a quick high protein breakfast, snack or dessert without having leftovers in the refrigerator.
Ingredients
½ cup plain Greek yogurt
1 large egg
2 tablespoons powdered allulose
½ teaspoon vanilla extract
½ tablespoon 100% whey protein powder
1 teaspoon almond flour
Pinch of salt
Preheat the oven to 350°F. Lightly grease an 8-ounce ramekin.
Whisk together the Greek yogurt, egg, powdered allulose, whey protein powder, almond flour, vanilla extract and salt until smooth.
Pour the mixture into the prepared ramekin. Bake at 350°F until the edges are set and the center has a slight jiggle, similar to cheesecake or about 30 minutes
Let cool at room temperature, then refrigerate until chilled and set before serving.
Flavor variations
Each of these baked yogurt flavor variations makes one single serving, but you can quadruple the ingredients if you want to make a full pan. Follow the same baking directions as the single-serve baked yogurt recipe. The pumpkin pie version may need an additional 3–5 minutes in the oven since the pumpkin adds extra moisture.
Lemon Cheesecake Baked Yogurt: ½ cup plain Greek yogurt, 1 large egg, 1 tablespoon powdered allulose, ½ tablespoon 100% whey protein powder, 1 teaspoon almond flour, ½ teaspoon vanilla extract, 1 teaspoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt.
Mixed Berry Baked Yogurt: For the berry layer, add ¼ cup fresh or frozen mixed berries directly to an 8-ounce ramekin and mash them with a fork. Stir in 2 teaspoons allulose and a small squeeze of lemon juice, then microwave for about 45 seconds. This creates a juicy berry layer on the bottom while concentrating the berry flavor. For the baked yogurt mixture, whisk together ½ cup Greek yogurt, 1 large egg, 1 tablespoon allulose, ½ teaspoon vanilla extract, 1½ teaspoons whey protein powder, 1 teaspoon almond flour and a pinch of salt until smooth. Pour the yogurt mixture over the berry layer, then bake according to the single-serve baked yogurt instructions.
Pumpkin Pie Baked Yogurt: ½ cup plain Greek yogurt, 1 large egg, 2 tablespoons powdered allulose, ½ tablespoon 100% whey protein powder, 1 teaspoon almond flour, 2 tablespoons pumpkin puree, ½ teaspoon vanilla extract, ½ teaspoon pumpkin pie spice, and a pinch of salt.
Chocolate Peanut Butter Baked Yogurt: ½ cup plain Greek yogurt, 1 large egg, 3 tablespoons powdered allulose, ½ tablespoon 100% whey protein powder, 1 teaspoon almond flour, 1 tablespoon unsweetened cocoa powder, 1 tablespoon peanut butter, ½ teaspoon vanilla extract, and a pinch of salt.
Tiramisu Baked Yogurt: 6 keto vanilla wafers, ½ cup plain Greek yogurt, 1 large egg, 2 tablespoons powdered allulose, ½ tablespoon 100% whey protein powder, 1 teaspoon almond flour, ½ teaspoon vanilla extract, 1 teaspoon instant espresso powder, and a pinch of salt. Line the ramekin with the cookies first, then pour the mixture on top and bake. Dust the chilled baked yogurt with unsweetened cocoa powder before serving.
Storage information
Store baked yogurt in an airtight container in the refrigerator for up to 4–5 days. If you make the full 8 x 8-inch pan, you can slice it into individual squares before refrigerating so you have an easy high protein breakfast, snack or dessert ready to grab throughout the week.
Baked yogurt is best served chilled, but you can let it sit at room temperature for a few minutes before eating if you prefer a softer texture. Keep the berry and other flavored versions refrigerated the same way.
Preheat the oven to 350°F. Prepare an 8 x 8-inch baking pan by spraying the bottom with cooking oil and lining the bottom and sides with parchment paper. Set aside.
2
Combine the ingredients
Scoop the yogurt into a large bowl. Add eggs, sweetener, protein powder, almond flour, vanilla extract, and salt. Whisk until smooth or use an electric mixer and mix until smooth.
For this step
2 cups plain Greek yogurt
4 large eggs
1/4 cup powdered allulose sweetener
2 tablespoons whey protein powder
1 tablespoon almond flour
1 teaspoon vanilla extract
pinch of salt
3
Bake
Pour into the prepared pan and bake for about 35-38 minutes. Start checking around 35 minutes. The edges should be set and the center can still have a small jiggle, similar to cheesecake. Cool for about 30 minutes at room temperature, then refrigerate for at least 2 hours before slicing into 9 squares.
Nutrition
Calories
89
Fat
5.3g
Protein
8.6g
Total carbs
1.6g
Net carbs
1.5g
Nutrition is an estimate calculated from the ingredients listed. Brands vary, so check labels if you track closely.
Frequently Asked Questions
What does baked yogurt taste like?
Baked yogurt is lightly sweet with a creamy texture that’s somewhere between custard and crustless cheesecake. Greek yogurt gives it a slight tang, while the vanilla and sweetener make it taste more like a treat than a bowl of yogurt.
What type of yogurt is best for baked yogurt?
I recommend using a thick plain Greek yogurt. I tested this recipe with Fage 5%, which gives the baked yogurt a rich, creamy texture and helps it set nicely. A lower-fat Greek yogurt should work, but the final texture may be slightly different.
Can I use regular yogurt instead of Greek yogurt?
Greek yogurt works best because it contains less moisture and is much thicker than regular yogurt. Regular yogurt may make the mixture softer and could require additional baking time.
Can I eat baked yogurt warm?
You can, but I think the texture is much better after it has chilled. I let the full pan cool for about 30 minutes before refrigerating it for at least 2 hours. Chilling helps it firm up and gives it more of that creamy cheesecake-like texture.
Why do you add protein powder?
The whey protein powder adds extra protein while also helping with the texture of the baked yogurt. You only need a small amount, so it doesn’t turn this into a dry or chalky protein dessert.
