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Bake your way to a healthier dessert in under an hour with this sweet and simple Baked Yogurt! With just 6 ingredients and no added sugar, this recipe is quick to whip up, protein-packed, and can double as a satisfying snack or breakfast any day of the week.

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Welcome to a world where dessert is simple, wholesome, and nutritious! Just chop, whisk, fold, and bake—this easy recipe is a game-changer for those craving a little sweetness to kickstart their day with all the protein to fuel your body, or a quick sweet snack after a meal.
Baked with just 6 basic ingredients—creamy Greek yogurt, sweet berries, nutty almond flour, and a few spices and aromatics—this dish is an effortless way to sneak in protein that feels more like a treat than a healthy snack.
Looking for more low-calorie desserts with yogurt? Try this healthy yogurt cake recipe, strawberry yogurt muffins recipe, or lemon blueberry cookies next!
Why You'll Love This Recipe
- Simple and Satisfying: A low-calorie, high-protein dessert that's quick and straightforward to make with just 6 basic ingredients. Perfect for beginner bakers with a sweet tooth, and a great addition to your recipes with yogurt.
- Make it Your Own: With just a few simple steps and ingredients, you can choose your favorite fruits, flavors, adapting it to your flavor preferences.
- Customize to Any Size: Whether you want individual servings in small ramekins or muffin tins, or a larger family-style portion in a baking dish, this recipe can easily bake in whatever pan you have on hand.
Baked Greek Yogurt Ingredients
- Greek Yogurt: Essential to the recipe, low-fat Greek yogurt provides moisture, tangy flavor, and a creamy texture, keeping the dish rich and fluffy as it rises. You can use full-fat, low-fat, or dairy-free yogurt, though note that dairy-free versions typically have less protein, and depending on the brand, it might require a longer bake time.
- Eggs: The key binding ingredient that holds everything together, keeping the baked yogurt recipe light and fluffy. Eggs cannot be substituted, as they provide the necessary structure for the bake.
- Almond Flour: A gluten-free, low-carb option that adds a slightly nutty flavor and helps maintain moisture in the dish. If you'd like to experiment, you could try gluten-free baking flour, oat flour or whole wheat flour. I do not recommend coconut flour.
- Mixed Berries: Adds natural sweetness, bright color, and fruity flavor. You can use fresh or frozen berries—if using frozen, thaw and pat them dry to remove excess moisture before adding them to the batter. Feel free to swap berries for other fruits you enjoy!
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations & Dietary Modifications
- Sweeten it Up: Adjust the sweetness to your liking by adding honey, maple syrup, sugar, or a low-calorie sweetener.
- More Mix-Ins: Add chopped nuts, shredded coconut, or chocolate chips for extra texture and flavor to the breakfast dish.
- No Baked Fruit: If you prefer a smooth yogurt bake, simply omit the fruit and top with freshly chopped fruit after baking.
- Nut-Free Version: For a nut-free option, substitute almond flour with gluten-free baking flour, oat flour or whole wheat flour.
How To Make Baked Yogurt
With just 6 ingredients and less than an hour, you can whip up this snack for the whole week! To get started, preheat your oven to 350°F, line an 8-inch by 8-inch baking pan with parchment paper, gather your ingredients, and follow the 4 steps below.
Step 1: Make the Batter. Whisk the yogurt, eggs, almond flour, cinnamon, and vanilla in a large mixing bowl until creamy and smooth.
Step 2: Add the Berries. Gently fold in the mixed berries until evenly distributed.
Step 3: Transfer and Bake. Slowly pour the batter into the lined baking dish and bake at 350°F for 36-38 minutes, or until firm in the center.
Step 4: Cool, Slice and Serve. Remove the pan from the oven and allow it to cool for 20 minutes. Then, slice, garnish with your favorite toppings and enjoy!
Expert Tips
- Choose Your Favorite Yogurt: The beauty of this recipe is that any Greek yogurt works, so feel free to use your favorite! Since there’s no added sugar, plain yogurt may have a slightly tart flavor. For a sweeter option, you can use flavored yogurt or sweeten the mixture with a drizzle of honey or maple syrup.
- Bakes Until Firm: Ovens vary in temperature, so be sure the bake is firm before removing it. The baking time may also be impacted by the type of yogurt or flour you use, so keep an eye on the consistency.
- Let It Sit After Baking: For the best results, don’t slice the baked Greek yogurt right after baking. Let it cool for 15-20 minutes at room temperature to allow it to fully set and make slicing easier.
- Storing: Store it in an airtight container in the refrigerator for up to 4 days or freeze it in individual portions for up to 2 months (see FAQs for more details). To reheat, simply microwave, or warm it in a toaster oven or oven at 300°F until heated through.
Serving Suggestions
Enjoy this Greek yogurt bake as a protein-packed snack or as part of a balanced breakfast. While a slice of this yogurt bake is delicious on its own, I recommend pairing it with a meal that includes at least 20 grams of protein for a complete, nutritious start to your day. Here are some great ideas for what to serve alongside it:
- After baking, top the yogurt bake with granola, a drizzle of almond butter, or extra fresh berries for added crunch and flavor. For extra texture, try a dollop of whipped cream or a sprinkle of coconut flakes.
- Make this part of your meal prep by pairing it with other healthy meal prep recipes for a convenient, nutritious week ahead..
- Create a well-rounded breakfast by serving alongside a high protein English muffin breakfast sandwich or this savory breakfast butternut squash.
- Bake a variety of snacks for the week, including homemade chewy granola bars, healthy apple muffins, or this pumpkin scones recipe to keep your meals exciting!
Recipe FAQs
Yes! This simple baked yogurt dessert can easily be prepped ahead of time. Make a batch and enjoy it throughout the week, or share it with the whole family for a quick, nutritious breakfast on-the-go.
To freeze, slice the yogurt bake into portions and place them on a sheet pan in the freezer for 30-60 minutes. Once firm, transfer the portions into a storage container to prevent them from sticking together. Freeze for up to 2 months.
More Delicious and Healthy Baking Recipes
If you tried this healthy Baked Yogurt Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Easy Baked Yogurt (No Sugar)
Ingredients
- 1 ½ cups Greek Yogurt low fat
- 4 Eggs
- 2 tablespoons Almond Flour
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 1 cup Mixed Berries
- Stevia to taste or your favorite sweetener
Instructions
- Preheat oven to 350 F. Prepare an 8-inch by 8-inch baking dish with parchment paper.
- In a large mixing bowl, whisk together the yogurt, eggs, almond flour, cinnamon, and vanilla extract until creamy.
- Fold in the berries then transfer the batter into the prepared baking dish.
- Bake in the oven 36-38 minutes or until the center is fully cooked. The bake should be firm. If it is not, cook it longer until firm.
- Remove from the oven and cool 20 minutes then slice the yogurt cake and top with whipped cream or maple syrup for a snack!
Notes
- Choose Your Favorite Yogurt: Use any Greek yogurt you like! Plain Greek yogurt works best, but if you prefer a sweeter taste, feel free to swap it for flavored yogurt or add a drizzle of honey or maple syrup.
- Bakes Until Firm: Keep an eye on the texture as you bake. Every oven is different, so ensure the yogurt bake is firm before removing it. You can test the consistency with a toothpick to check for doneness.
- Let It Sit After Baking: Allow the baked yogurt to rest for 15-20 minutes after baking. This helps it set properly and makes slicing much easier!
- Sweeter Flavor: You can use any sweetener for this recipe including maple syrup or honey. I recommend 3 to 4 tablespoons. I used stevia. I've also used monkfruit, but you can also use another zero calorie sweetener of choice.
Good healthy idea but they come out like an omelette consistency, but with berries. So it’s a bit off putting, I’m sure adding some sweetener would help with the eggy taste.
hi there can i use all purpose flour??
It should work. I haven't tested it myself as I have a gluten allergy.
These look so great for a dessert. Was wondering if I could use A2 yogurt vs Greek. It’s super thick and strained. It’s got so much of the same macro nutrient break down but slightly lower in protein. I haven’t bought Greek yogurt in years but am fully stocked on my A2 yogurt. Either way, I’m making this.
What an easy and delicious treat! We actually had this as a Saturday night dessert with a dollop of Crem fraiche
What a great idea! Glad you enjoyed it.
Keen to try this recipe out! I don't have almond flour handy and wanted to check if I can replace it with oatflour?
I have not tried that substitute so I cannot say if that replacement would work. Almond flour has more fat than content than oat flour which acts like a binder so it may not bind as well.
Does this firm up as it cools? I just finished baking mine for 50 mins and still seems a bit undercooked in the middle. Followed the recipe to a T
All ovens run different temperatures so if it still seems undercooked it needs to be cooked longer until the center is firm. It will firm up a bit later after it is refrigerated, but it should be cooked through.
What ingredients give the high content of sodium and cholesterol in this recipe and can it be replaced?
75 mg cholesterol and 43 sodium per serving is actually quite low so I'm not sure I understand this perspective. The sodium is coming from the Greek Yogurt and the cholesterol from the eggs.
Can you add protein powder to this? Can you use frozen berries?
Yes, under the recipe substitution section it states you an use frozen berries. I have not tried adding protein powder to this. It will depend on the brand/type of protein powder as it may make the texture really tough and chewy.
I made this recipe for mini yogurt/berry bites. Using 2 x 12 silicone brownie molds, and baking it for about 22 minutes, it came out really well. While I will add a bit more sweetener next time, I like the cheesecake-like texture and the convenience of something else to add to my healthier breakfast options.
Delish! I actually experimented and made it with flavored greek yogurt and eggwhites turned out great!!!
How many egg whites did you use instead of the 4 eggs mentioned?
I haven't tried using egg whites with this recipe so I'm not sure how well it would hold together without the fat content, but egg whites are always double the whole eggs so you would use 8 egg whites.
Is it possible to make this with egg whites only?
I have not tested it that way so I don't know how it will turn out.