Who says healthy desserts cannot be indulgent? This gluten-free, low-calorie, high-protein dessert is rich and creamy, with 11 grams of protein per serving.

If you are craving something sweet but don’t want to break your health goals, I’ve got you!

Made with only five simple ingredients (Greek yogurt, powdered sugar, eggs, cornstarch, and blueberries), this naturally gluten-free dessert is perfect for those who have a sweet tooth.  

Not only is this cake visually stunning with its golden crust and vibrant bursts of blue (thanks to the blueberries), but it’s also incredibly easy to make!

One of the many things I love about this recipe is that it doesn’t use any special equipment or complex techniques.

And, it’s made with ingredients that I’m pretty sure you can find right now in your pantry and fridge.

While this cake is great as a sweet treat, you can also have it for breakfast. I would just recommend adding a bit more protein on the side (like some vanilla Greek yogurt), and you’ve got yourself a complete meal.

Ingredients and Substitutes

Unsweetened plain Greek Yogurt (3 cups) –  You can substitute with coconut yogurt for a dairy-free alternative.

Powdered sugar (1/3 cup) – If you are looking for a sugar-free version, you can use powdered erythritol or monk fruit sweetener.

Eggs (6) –  While I love using regular eggs, you can use flax eggs for a plant-based version.

Cornstarch (1 cup) – You can replace this with arrowroot powder or tapioca starch for a similar result.

Blueberries (2 cups) – I love using fresh blueberries, but you can also use frozen blueberries. Just make sure you thaw them before adding them.

How to Make Flourless Protein Cake with Blueberries

Step 1. Preheat the oven to 340F. Grab a 9-inch cake pan and place a round piece of parchment paper on the bottom of the pan.

Spray the sides with cooking oil to grease them. Set it to the side and grab a large bowl. Add the Greek yogurt and sieve the powdered sugar.

Step 2. Give everything a good mix.

Step 3.  Add the 6 eggs.

Step 4. Whisk everything together.

Step 5. Sieve the cornstarch.

Step 6. Give it another good stir.

Step 7. Add the blueberries and fold them into the batter. I recommend coating the blueberries in cornstarch to prevent them from dropping to the bottom of the pan.

Step 8. Pour the batter into the cake pan.

Step 9. Place in the oven and bake for 50 minutes. Increase the heat to 350F and bake for another 20 minutes or until the sides of the cake have turned golden brown.

Remove from heat and let it cool down. Once it cools down completely, cover it with a plate and place it in your fridge for 1-2 hours before serving.

Then, take it out of the fridge and cut it with a knife, making sure you remove the cake from the edges.

Watch How to Make

How to Modify This Recipe?

• Add Lemon Zest: This gives it a refreshing citrusy twist that pairs nicely with the blueberries.
• Switch Up the Fruit: You can swap them with raspberries, blackberries, or chopped strawberries. You can even try making a blend of berries (yum!)
• Make it Chocolatey: Add a handful of dark chocolate chunks or cacao nibs for a decadent twist.
• Add Some Crunch: Sprinkle sliced almonds or shredded coconut for extra texture and flavor.

What to Serve with This Flourless Protein Cake

Even though this flourless blueberry cake is delicious as it is, there are some great sides that can elevate the dish.

• Whipped cream or yogurt
• Fresh fruit
• Drizzle of honey or maple syrup
• Iced coffee or herbal tea

Storage Tips

If you manage to have any leftovers (and that’s a big if), you can place them in an airtight container or cover the cake with plastic wrap. You can keep it in the fridge for up to 4-5 days.

For longer storage, slice the cake into individual portions and wrap each tightly in plastic wrap. Place them in a freezer-safe container for up to 2 months.

When ready to have it again, thaw a slice in the fridge overnight.

Other Protein Desserts

• Flourless Protein Brownies
• Flourless Pumpkin Bars
• Protein Banana Bread