🫐 No-Sugar Blueberry Yogurt Bake

🍽 Servings

6–8 slices

⏱ Time

Prep: 10 minutes
Bake: 35–45 minutes
Cool: 15–20 minutes

🧾 Ingredients

• 2 cups plain Greek yogurt (full-fat or 2%)

• 3 large eggs

• 1 cup fresh or frozen blueberries (do not thaw if frozen)

• ½ cup almond flour

• 2–3 tbsp granulated monk fruit or erythritol (optional; omit for zero added sweetener)

• 1 tsp vanilla extract (optional)

• ½ tsp baking powder

• Pinch of salt

• Zest of ½ lemon (optional but recommended)

🔥 Instructions

1️⃣ Preheat

Preheat oven to 350°F (175°C).
Grease an 8×8-inch baking dish or line with parchment.

2️⃣ Mix Wet

In a bowl, whisk together:

• Greek yogurt

• Eggs

• Sweetener (if using)

• Vanilla

• Lemon zest

3️⃣ Add Dry

Stir in:

• Almond flour

• Baking powder

• Salt

Mix until smooth.

4️⃣ Fold in Blueberries

Gently fold in blueberries.

5️⃣ Bake

Pour into prepared dish.
Bake 35–45 minutes, until center is set and lightly golden on top.

A toothpick should come out mostly clean (a little moisture is okay).

6️⃣ Cool

Let cool at least 15–20 minutes before slicing.
It firms up more as it cools.

🥄 Texture Notes

• Warm: soft and custard-like

• Fully cooled: firmer, cheesecake-style

• Refrigerated: sliceable and dense

🧮 Approx Nutrition (Per slice, 8 servings)

(Using full-fat yogurt + almond flour + no sweetener)

• Calories: ~170

• Protein: ~11–13g

• Fat: ~11g

• Carbs: ~5–7g (mostly from blueberries)

Will vary depending on yogurt brand.

❓ Q & A

Q1: Is this actually sweet without sugar?

Yes — blueberries provide natural sweetness.
For very tart yogurt, add monk fruit or a few extra berries.

Q2: Can I make it higher protein?

Yes:

• Use strained Greek yogurt (very thick)

• Add 1 scoop unflavored or vanilla whey protein and reduce almond flour to ¼ cup

• Or replace almond flour entirely with protein powder (texture becomes more cake-like)

Q3: Can I make it nut-free?

Yes. Replace almond flour with:

• ¼ cup coconut flour (use only ¼ cup — it absorbs more)
  OR

• ½ cup oat flour (not low-carb)

Q4: Why did mine turn out watery?

Possible reasons:

• Yogurt too thin (use Greek, not regular)

• Frozen berries thawed first

• Underbaked

If needed, bake 5–10 minutes longer.

Q5: Can I make this dairy-free?

Yes:

• Use thick coconut yogurt

• Add 1 extra egg for structure

Texture will be slightly softer.

Q6: How long does it last?

• Fridge: 4–5 days

• Freezer: Up to 2 months

Best served chilled or slightly warmed.

🔄 Flavor Variations

• 🫐 Lemon Blueberry (extra zest + 1 tbsp lemon juice)

• 🍓 Mixed Berry

• 🥥 Coconut Blueberry (add ¼ cup unsweetened shredded coconut)

• 🍫 Chocolate Chip (use sugar-free chips)