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High-protein, low-sugar yogurt cake
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Protein powder yogurt cake low sugar (70 g) has 165 calories. That works out to 235 calories per 100 g. It contains 12.7 g of carbs, 10.1 g of protein, 8 g of fat and 1.3 g of fiber. Its 129.5 mg of Phosphorus covers 19% of the Daily Value. Its glycemic index is 48 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 70 g
165
KCAL / 70G
Carbs
12.7g
· 5% DV
Protein
10.1g
· 20% DV
Fat
8g
· 10% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 31% · Protein 25% · Fat 44%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 165 kcal | |
| Total fat | 8 g | 10% |
| Saturated fat | 2.87 g | 14% |
| Trans fat | 0.06 g | |
| Sodium | 126 mg | 5% |
| Total carbohydrate | 12.7 g | 5% |
| Fiber | 1.3 g | 5% |
| Protein | 10.1 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 slice (medium) | 70 g | 165 kcal |
| 1 piece (small) | 30 g | 71 kcal |
| 1 slice (thin) | 45 g | 106 kcal |
| 1 slice (thick) | 95 g | 223 kcal |
| 100 g | 100 g | 235 kcal |
| 1 cup (diced) | 110 g | 259 kcal |
| 1 piece (large) | 120 g | 282 kcal |
| 1 serving (double) | 140 g | 329 kcal |
Calculated from 235 calories per 100 g.
Mix yogurt, eggs, protein powder, flour and baking powder into a batter, then bake it in a prepared pan. Add vanilla or citrus zest for flavor. Avoid adding too much protein powder, which can make this low-sugar protein powder yogurt cake dense and dry.
Yes, Greek yogurt works in a low-sugar protein powder yogurt cake and gives it a thicker, tangier batter. If the mixture seems unusually stiff, loosen it with a little milk or water so it can spread evenly in the pan.
Whey or plant-based protein powder can work in a low-sugar protein powder yogurt cake. Whey often gives a softer crumb, while some plant-based powders absorb more liquid and can produce a denser result. Flavored powders also affect the cake’s sweetness.
A low-sugar protein powder yogurt cake can turn rubbery when it contains too much protein powder or is overmixed. Stir just until the ingredients come together, and check the cake before it has baked for too long; protein-heavy batters can dry out quickly.
Yes, you can make a low-sugar protein powder yogurt cake without added sweetener, especially if your protein powder is already flavored. Plain yogurt and unsweetened powder will make a less sweet cake; cinnamon, vanilla or citrus zest can add flavor without added sugar.
Yes, but flour helps a low-sugar protein powder yogurt cake hold its shape and stay tender. Replacing it with oat flour or almond flour can work, though the texture will change. Removing all flour may leave the cake fragile or overly dense.
A low-sugar protein powder yogurt cake is done when the center is set and a tester inserted near the middle comes out without wet batter. A few moist crumbs are fine; baking until the tester is completely dry can leave this protein-rich cake tough.
Store a low-sugar protein powder yogurt cake covered in the refrigerator once it has cooled. Its yogurt and eggs make refrigeration a practical choice for leftovers. Let a slice sit briefly before serving if you prefer a softer texture than when it is cold.
Yes, a low-sugar protein powder yogurt cake can be frozen in individual slices. Cool it completely, wrap the slices well and place them in a sealed freezer container. Thaw a slice in the refrigerator; its texture may be slightly moister afterward.
Fresh berries, sliced fruit, cinnamon or a spoonful of yogurt pair well with a low-sugar protein powder yogurt cake. For a lower-sugar topping, choose fresh fruit rather than syrup or sweetened frosting, which can quickly make the finished serving much sweeter.
Vitamins
B2
0.15mg · 12% DV
Biotin
3.5µg · 12% DV
B12
0.27µg · 11% DV
B5
0.39mg · 8% DV
Minerals
Phosphorus
130mg · 19% DV
Selenium
7.7µg · 14% DV
Calcium
102mg · 10% DV
Zinc
0.63mg · 6% DV
Sodium
126mg · 5% DV
Potassium ⭐
133mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 165 calories in 1 slice (medium) (70 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Low-sugar protein powder yogurt cake is a home-baked take on yogurt cake, made by adding protein powder to a batter typically based on yogurt, flour and eggs. It is a contemporary recipe rather than a dish tied to one particular region, and the sweetener and flavourings can vary from kitchen to kitchen.
Yogurt gives the crumb a soft, moist texture and a gentle tang. Serve a slice with tea or coffee, as a snack, or with fresh fruit for a simple dessert. At 14.5 g of protein per 100 g, it has more protein than a typical cake, while its low-sugar profile makes it a less-sweet option. Keep toppings simple if you want the slice to stay light.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.87g
MONOUNSATURATED
2.94g
POLYUNSATURATED
1.12g
Omega 6:3 ratio 25.3:1
Above the ideal 4:1 (25.3:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.