Description
This moist and healthy Chocolate Chip Yogurt Cake is made with almond flour, Greek yogurt, and zero regular flour. Naturally gluten-free, rich in protein, and speckled with melty chocolate chips in every bite!
Ingredients
¾ cup (180g) plain Greek yogurt
3 large eggs
½ cup (120ml) maple syrup or honey
1 tsp vanilla extract
1 cup (100g) almond flour
½ tsp baking soda
¼ tsp salt
½ cup (90g) dark chocolate chips
Instructions
1. Preheat oven to 350°F (175°C) and line or grease an 8-inch round or loaf pan.
2. Whisk together Greek yogurt, eggs, maple syrup (or honey), and vanilla extract.
3. Stir in almond flour, baking soda, and salt until combined.
4. Fold in chocolate chips, saving a few for the top.
5. Pour batter into pan and sprinkle remaining chocolate chips on top.
6. Bake for 30–35 minutes or until a toothpick comes out mostly clean.
7. Cool in the pan for 10–15 minutes, then transfer to a wire rack.
8. Slice and enjoy warm or at room temperature.
Notes
Store at room temperature for 2 days, or refrigerate for 5 days.
Freeze slices individually for up to 2 months.
Top with fresh berries or yogurt for a brunch treat!
- Prep Time: 10m
- Cook Time: 35m
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 140mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg