Nutrition Facts
Servings: 1 ServingCalories:220kcalTotal Fat:9gSaturated Fat: 5gSodium:90mgTotal Carbohydrate:22gDietary Fiber: 3gSugars: 12gProtein:14g
If you want a warm, soft, naturally sweet cake in under 5 minutes, this flourless coconut Greek yogurt cake is your answer. It’s lightly sweet, satisfying, and protein-balanced without feeling like a “diet dessert.”
As a certified nutrition coach, I focus on meals that are simple, balanced, and sustainable, and this recipe fits that philosophy perfectly.
In this post you’ll learn:
This recipe combines banana, egg, Greek yogurt, and coconut to create structure, moisture, and natural sweetness without flour or refined sugar.
The egg provides complete protein and structure. Greek yogurt adds additional protein and moisture. Banana replaces added sugar while contributing fiber and potassium.
Protein paired with fiber can help improve satiety compared to refined desserts alone. Research consistently shows that protein intake supports fullness and muscle maintenance. If you want to read more about Protein and Fibre intake check my post below.
Approximate macros per serving:
That makes this a balanced snack or light breakfast rather than just a sweet treat.
Calories: ~220
Protein: 14g
Fiber: 3g
Fat: ~9g
Carbohydrates: ~22g
This combination of protein (egg + yogurt), fiber (banana + coconut), and natural carbohydrates creates steady energy without a large blood sugar spike for most people.
Coaching insight: When snacks contain at least 10–15g protein, they tend to be more satisfying and reduce grazing later.
If you’re adjusting based on your goals, here’s how it may change the macros.
More yogurt or protein powder increases protein. Removing yolk reduces fat. Adding nut butter increases calories and fats.
Coach tip: Microwave strength varies. Start at 3½ minutes and check. Overcooking can make it rubbery.
Add 1/2 scoop protein powder or serve with extra Greek yogurt on top.
Use 0% Greek yogurt and replace whole egg with egg whites.
Add dark chocolate chips or top with berries and a drizzle of nut butter.
Does reheating affect protein quality?
Normal reheating does not meaningfully reduce protein content. Some structural changes occur, but amino acids remain available.
This flourless coconut Greek yogurt cake works well as:
Balanced eating isn’t about eliminating cake, it’s about building versions that include protein, fiber, and whole ingredients so they’re satisfying and supportive of your goals.
It can be part of a balanced diet. It contains protein, fiber, and no refined flour. “Healthy” depends on overall dietary patterns.
Yes. Add 1 tablespoon cocoa powder and a small splash of milk. You may need an extra tablespoon of yogurt for moisture.
Yes. Bake at 350°F (175°C) for 18–22 minutes until set.
Approximately 14g depending on yogurt brand.
You can try a thick dairy-free yogurt, though protein content may decrease and texture may vary.
Overcooking or too little moisture can cause this. Reduce microwave time slightly.
Simple, balanced recipes like this make consistent nutrition easier. You don’t need complicated ingredients or extreme rules, just smart combinations.
If you enjoyed this recipe, subscribe to my blog to receive my weekly meal planner template + shopping list template + weekly habit tracker + pantry staples guide for FREE to make balanced eating even easier.
Alex :)
If you want a warm, soft, naturally sweet cake in under 5 minutes, this flourless coconut Greek yogurt cake is your answer. It’s lightly sweet, satisfying, and protein-balanced without feeling like a “diet dessert.”
As a certified nutrition coach, I focus on meals that are simple, balanced, and sustainable, and this recipe fits that philosophy perfectly.
Mash banana in a bowl until smooth.
Add egg, Skyr yoghurt, and desiccated coconut. Mix well.
Transfer to a ramekin or microwave-safe dish.Servings: 1 ServingCalories:220kcalTotal Fat:9gSaturated Fat: 5gSodium:90mgTotal Carbohydrate:22gDietary Fiber: 3gSugars: 12gProtein:14g