Greek yoghurt Keto cake – The champion of no-bake goodies
Greek yoghurt Keto cake is not a cheesecake, even though it looks that way! This wonderful ketonisation is based on real Greek yoghurt but it still has good Keto macros and it’s as nutritious as any other Greek Goes Keto cake! When it comes to texture, it features the same amount of creaminess and jello-ness! The flavour is more of a summer dessert, but since the spring finally arrived in the Mediterranean area, we thought we should celebrate with this old cake recipe. In fact, it is an old recipe! The original version is exactly the same, the only difference is in the sweetener. But let’s talk about Greek yoghurt on Keto for a minute or two…
Myths about Greek Yoghurt
Any yoghurt that is labelled as Greek is a Greek type of yoghurt! – FALSE!!! There are one million products that claim to be Greek yoghurt, but they are usually loaded with sugar and have very little fat!
It’s made with cow’s milk! – FALSE!!! Greek yoghurt is a full-fat fermented product, strained, thick, and it’s made of sheep or goat milk!
It’s high in carbs! FALSE!!! Greek yoghurt can’t have more than 4g net carbs per 100g if it’s full fat and made with goat milk. (After the fermentation, the net carbs should go below 2g net carbs)
It’s very low in fat! – FALSE!!! If it doesn’t have at least 25% of natural milk fat it shouldn’t be called Greek!
Sour cream is similar! TRUE!!! If you cannot find or make real Greek yoghurt by straining the goat or sheep yoghurt, you are much better with 30% fat sour cream!
No baking, just quick freezing
This Greek yoghurt Keto cake requires zero oven time! Just a minute or two at the stove to melt the gelatine and then 3 stages of short freezing. Don’t worry, it’s not an ice-cream, we are using the short freezing to speed the setting time. 😉 The cake can be kept in the refrigerator for a week, but if you have friends or family visiting, it’s gonna disappear in a day! 😮
What’s crucial here is a good mixer and some patience. I believe the video shows it better than any words could:
Making it smooth and silky
You will notice how the gelatine looks like our Keto Honey substitute! This is because we like to use grass-fed beef gelatine as the thickener in many recipes. This magic ingredient will provide you with a good collagen boost, but it will also make the cake look and feel perfect when you cut a slice.
Now, if you are on a weight loss journey, you will cut out 23 slices out of this amount. On the other side, if you are just maintaining your weight and living your healthy Keto Mediterranean life, you can have a bigger piece of this cake without worrying about the macros! So, let’s play with these awesome ingredients!
Greek Yoghurt Keto Cake
Ingredients
Crust
- 100 g macadamia nuts ground
- 4 tbsp coconut flour
- 1/2 tsp sea salt
- 2 tsp dried orange zest
- 1/4 tsp citric acid
- 1 tbsp vanilla extract
- 4 tbsp stevia or monk fruit blend sweetener
- 150 g (1/2 cup) butter grass-fed (preferably goat butter)
- 50 ml (1/4 cup) warm water
Filling
- 600 g full fat greek yoghurt sheep or goat milk
- 5 tbsp Mascarpone heaped
- 4 tbsp stevia or monk fruit blend sweetener
- 200 ml (1 cup) warm water
- 28 g (1 oz) grass-fed beef gelatine
- 100 ml (1/2 cup) lemon juice freshly sqeezed, organic
Decoration
- 50 g (1,7 oz) frozen raspberries
- 200 ml (1 cup) warm water
- 28 g (1 oz) grass-fed beef gelatine
- 3 tbsp stevia or monk fruit blend sweetener
- 1 tsp natural strawberry flavouring alternatively use 200 ml of rose-hip tea instead of water
Instructions
- Mix all the ingredients for the crust in a bowl. Grease the 11" cake mould with removable sides with some coconut oil. Place the crust ingredients in the mould and press with your fingers to cover it evenly. Freeze for 10 minutes.
- prepare the gelatine by mixing warm water, sweetener and gelatine in a small saucepan and bringing it to a boil. Remove from heat and let it cool down.
- Mix yoghurt, mascarpone and lemon juice with an electric mixer on medium speed. When the gelatine is warm but not hot, start pouring it into this mixture. Por bit by bit until you use all. Keep mixing for another 5 minutes. Place this mixture in the freezer for 5 minutes.
- Pour the filling on the crust and even it with a spatula. Then freeze for another 5 minutes.
- Prepare the final layer with warm water, gelatine, sweetener and strawberry flavouring. Bring it to a boil and let it cool down halfway. If you want to go all the way natural, just use well-infused rose-hip tea instead of water. This will give you a nice colour.
- arrange the frozen raspberries on top of your white cake filling and cover it with gelatine. This amount is not enough to cover all the fruits, so if you want, you can prepare a double amount of gelatine and have all the raspberries covered with gelatine.
- Refrigerate at least two hours before cutting. Ideally, serve it the next day!
Hi Roberta! \r\nLove your recipes! Just wondering which brand of gelatine you recommend?\r\nthanks!
Hello Nisha, thank you very much for your comment. I believe any brand that is organic and really grass-fed should be good. You can find many of them online.