An easy, healthy protein-packed Baked Greek Yogurt that’s perfect for breakfast or a post-workout snack. With a handful of ingredients, this recipe is a great meal prep protein yogurt bake for weight loss.

I had the hardest time finding a name for this recipe. There was protein yogurt bake, baked protein yoghurt, baked Greek yogurt and whatnot; Finally went with the Baked Greek Yogurt because it seemed like a good one for SEO purposes, haha. Maybe more people search for it?

Whatever the name, this high protein, low carb, gluten free, overall healthy and SUPER easy Greek yogurt bake is something you need to try. It came together so easily, I can’t even described it.

A little funny story here – I put the recipe into one big ramekin after a lot of back and forth with my husband about whether to make a large single serve recipe or two small ones. It took SUPER long to bake so I decided to cover it with foil partway. MAJOR wrong decision there since it rose so much, it touched the foil. I did remove the foil when I saw this, and let it cook longer.

Took it out and it was GINORMOUS! Husband actually used quite some words of shock.

I was very relieved that it cooled and settled down, coz otherwise it was like a giant crossover between a souffle and popover lol.

Ingredients for Baked Greek Yogurt Recipe:

This easy baked Greek yogurt recipe requires just a handful of wholesome ingredients, making it ideal for anyone aiming to eat clean or stick to a low-carb diet.

Nonfat Plain Greek Yogurt or regular Greek yogurt
Vanilla Protein Powder – this makes for an extra high protein yogurt bake.
It also serves as the sweetener in place of sugar; I used the vanilla protein powder from Quest for this recipe since it’s a whey-casein and bakes well.
Some Cornstarch
Unsweetened Almond Milk
An Egg

How to Make Healthy Baked Protein Yogurt Recipe at Home:

Follow these simple steps to make your own high protein and healthy baked yogurt recipe at home:

Start Mixing the Base: Grab a large mixing bowl and toss in your Greek yogurt and egg.
Don’t worry about being too precise—just whisk them together until it looks creamy and smooth. The idea here is to blend the two without leaving any lumps of egg floating around.
Add the Dry Ingredients: Now, sprinkle in your vanilla protein powder and cornstarch. Take your time stirring these in, but don’t go crazy with the mixing. You want everything to come together into a smooth batter, but over-mixing can mess up the texture once it’s baked. Think “smooth and velvety” rather than “whipped into oblivion.”
Adjust the Consistency (with Milk): If your batter feels too thick—like it’s not easily pourable—go ahead and add 2 tablespoons of almond milk. Stir it in gently until the batter loosens up a bit. You’re aiming for a consistency that’s thick but still easy to pour into the ramekins.
Optional Add-Ins: If you’re in the mood for a little extra flavor or texture, fold in some chopped berries (fresh or frozen both work) or chocolate chips. Don’t overdo it—just a light stir to distribute them evenly without crushing the berries.
Prep the Ramekins and Fill: Take a large ramekin (or two smaller ones) and spray it/them with non-stick cooking spray to prevent sticking. Carefully pour the batter into the ramekins, smoothing the top with a spatula or the back of a spoon. This will give you that nice, even surface when it bakes.
Time to Bake: Pop the ramekins into your preheated oven (350°F). If you’re using a larger ramekin, bake for about 30 minutes. For smaller ones, check them at around 20 minutes.
The key is to look for a center that’s slightly jiggly when you give it a gentle shake—kind of like a firm but wobbly pudding.
Cool and Serve: Once they’re done, take the ramekins out and let them cool for a few minutes. You can dig in warm or let them cool completely if you prefer a firmer texture. Either way, get ready for a creamy, protein-packed breakfast or post workout treat!

Tips for this Baked Greek Yogurt Dessert

As you can imagine, this baked Greek yogurt dessert is as easy as it comes, but here are some pointers to get it right.

Don’t over-mix: Over-mixing can result in a dense texture. Stir just until the ingredients are combined.
Adjust sweetness: Taste the mixture (don’t worry about the fact that it has an egg; The batter is okay to taste a drop).
If you prefer a sweeter flavor, add a teaspoon of honey, maple syrup, or stevia to the batter.
Add milk if needed (little at a time): You’re aiming for a consistency that’s thick but still easy to pour into the ramekins. If your mixture is already runny based on what protein you’ve used, you might not need the milk.
So add the milk only if needed, and a little at a time.
Check doneness: The center should jiggle slightly when the yogurt is baked correctly. Overbaking can make the protein yogurt bake dry.

How to store Protein Yogurt Bake?

This low-carb protein yogurt bake is perfect for a quick meal prep and can be stored for later enjoyment:

Refrigerator: Store in an airtight container for up to 3 days. Enjoy cold or reheat in the microwave for 20-30 seconds.
Freezer: Freeze in individual portions for up to 2 months. Thaw overnight in the refrigerator before reheating.

Cover and Seal: To prevent your baked protein yoghurt from absorbing any unwanted odors or flavors from the fridge, cover it tightly with plastic wrap or aluminum foil. Make sure to seal the edges well to create a protective barrier.

Alternate Ingredients for Healthy Baked Yoghurt Recipe

I made this low calorie low carb healthy baked yoghurt recipe with protein powder for an extra protein bump, but here’s some options to try:

Customize this baked yogurt recipe to suit your preferences or dietary needs:

Protein Powder: Swap vanilla for a caramel or peanut butter flavor for a twist.
If you want a non-protein powder recipe, use sweetener like maple syrup, honey, stevia or monkfruit. Be sure to also use less milk in this case.
Milk Options: Use any plant-based milk like oat, coconut, or cashew milk instead of almond milk.
Regular milk works just as well.
Cornstarch: Feel free to use tapioca starch
Add-ins: Replace berries with diced bananas, raisins, or shredded coconut. Swap chocolate chips for nuts or seeds.

To make Low Carb Baked Yogurt a Vegan friendly recipe:

To turn this low carb baked yogurt recipe into Vegan and dairy free, use coconut yogurt, plant based protein powder (like this one from KOS) and replace eggs with aquafaba. Be sure to taste for sweetness and add a bit of vanilla extract and stevia.

More Yogurt Desserts for Weight Loss:

This recipe is great if you’re looking for Greek yogurt desserts for weightloss, but here’s somemore you can try: