Healthy Grapefruit Yogurt Cake… Baked in a Grapefruit!
This Healthy Grapefruit Yogurt Cake is super moist, soft, delicate, sweet, and full of that refreshing grapefruit flavor. You’d never know it’s refined sugar free, low carb, high protein, high fiber, gluten free, and keto-friendly too!
Instead of typical cake recipes, which are made with bleached white flour, highly refined white sugar, and lots of butter, this version is made with healthier swaps. Instead of white flour, we’ve got coconut flour — a super high fiber and nutritious ingredient made from coconuts (shocker 😉). Instead of white sugar, we’ve got a combination of all natural erythritol and organic stevia extract. Instead of butter or oil, we’ve got a mix of applesauce and yogurt — two healthy ingredients that also act as an butter/oil replacer in baked goods! And, finally, just to amp of the cake flavor, we’ve got a little bit of grapefruit zest. Yum!
Yes, for realz. This cake was baked INSIDE of a real grapefruit!
One bite of this Grapefruit Yogurt Cake and you’ll be addicted.
Healthy Grapefruit Yogurt Cake... Baked in a Grapefruit!
Ingredients
- 3 Grapefruits (2 for the cakes, 1 for zesting)
- 56g (½ cup) Coconut Flour
- 48g (¼ cup) Granulated Erythritol (or dry sweetener of choice)
- ¾ tsp Double-Acting Baking Powder
- ⅛ tsp Salt
- 82g (⅓ cup) Unsweetened Applesauce
- 80g (⅓ cup) Unsweetened Vanilla Almond Milk
- 57g (¼ cup) Plain, Nonfat Greek Yogurt
- 2 Large Eggs
- 1 tsp, packed, Grapefruit Zest
- 1 tsp Vanilla Extract
- ¾ tsp Liquid Stevia Extract
- ½ tsp Natural Butter Flavor
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a jelly roll pan with foil. Place 2 mini tart molds on the pan.
- Slice the tops off of 2 grapefruits (slice the top ¼ off).
- Using a spoon, swirl inside the grapefruit to separate the segments from the pith. Scoop the fillings into a bowl (snack on it while you make the cake!). Use a spoon to get any other portions of the filling out (be careful not to scrape off the pith).
- Place the empty grapefruits into the mini tart molds so that they stand upright.
- In a small bowl, whisk together the coconut flour, erythritol, baking powder and salt.
- In a large bowl, whisk together the applesauce, milk, yogurt, eggs, zest and extracts. Whisk vigorously until the entire mixture is even.
- Dump the dry ingredients over the wet ingredients and whisk vigorously so that there are no clumps. When the mixture is even, carefully pour the batter into the grapefruit molds. It should fill up about half of the grapefruits, but don't worry, it'll rise to the top as it bakes.
- Bake for ~65 minutes, or until the surface of the cakes spring back when tapped. Let cool completely. Slice the grapefruits in half and serve!
If you want to serve this cake with an icing, this Vanilla Bean Icing is THE way to go!
Enjoy 🙂
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With love and good eats,
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– Jess
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Indulge − no strings attached!
Oh, girl, you know I’m going to go and petition. I have heard much turmoil about the 2015 Dietary Guidelines. The nutrition world is already a VERY confusing place, we don’t need to keep making it more confusing for our country.
Thanks so much for your support Kaylin! It’s so upsetting to me that false information is broadcasted all around the country over factual, scientific studies. My dad used to avoid ALL egg yolks and added fats and he’s finally realizing (after years and years of me trying to get it through to him) that healthy fats are HEALTHY and good for us! Silly man 😀
-Jess
this is literally the most creative recipe i have ever seen! I have just started to like grapefruit and i would love to make this! Im gonna go sign that petition right now!
Thank you so much Rachel!! If you ever try out the recipe, I hope you LOOOOVE it 😀
-Jess
I’m with you 100% Jessica, that’s why your blog is one of my favorites!! Signed the petition! 🙂
Awww thanks so much Marina!! 😀
-Jess
I made this and I had trouble scraping out the grapefruits. I got out the meat but the skin that separates each little section of the grapefruit I couldn’t get out so I just squished it into the side of the grapefruit. And When I poured the mixture into my grapefruits it filled the two of them up all the way, so I filled a third grapefruit up all the way. Well the recipesaying that the mixture would fill up each grapefruit halfway wasn’t true for me,,, but the face that the mixture would double certainly was true! I had to take the grapefruits out of the oven after 20 min. because they were really overflowing! But aside from all the technical difficulties the cake was so so delicious it tasted like grapefruit custard in under baked cake form, it was so good! I even topped it with a strawberry version of your blueberry whipped cream!
Oh wow, I guess my grapefruits were abnormally huge compared to yours! Sorry for the trouble you had with the batter rising so much, but I’m glad you liked the flavor in the end 😀
Thanks so much for making the recipe V!
-Jess
Looks delicious. So totally making this!
I was looking for ways to eat grapefruit for breakfast and when I saw this, my taste buds were like: oh yeahhhh this…is..it! I am definitely going to make this when I get my hands on some grapefruits! Excuse me while I go and journey to the land of you recipes and subscribe. mmhmm!
Awwww thank you so much Sahira! I hope you like this Grapefruit Yogurt Cake (and any other recipe that you find on my blog) 😀
Best,
-Jess