LEMON BLUEBERRY LOW-CARB HIGH-PROTEIN YOGURT BAKE
🍋🔥 The Easiest HIGH PROTEIN Dessert You Can Whip Up In 5 Minutes
Love dessert… but trying to lose weight?
This one’s for you.
If you’ve seen my original lemon dessert, you know it’s incredible. But maybe you thought:
“Looks amazing… but I need something lower calorie and higher protein.”
So I reinvented it.
This version is:
✔️ High protein
✔️ Lower calorie
✔️ Light and fresh
✔️ Beach-body friendly
✔️ Easy to make
✔️ Absolutely delicious
With bright lemon flavor and juicy blueberries, this dessert tastes like spring and summer rolled into one — but it fits your fat loss goals.
Each serving of 1/4 comes in around:
~210 calories
~17 grams of protein
(Depending on your exact ingredients — always track your own.)
In this video you’ll learn:
• How to turn a classic lemon dessert into a high protein dessert
• How to keep calories lower without sacrificing texture
• How to use yogurt for protein and gut support
• What happens to probiotics when you bake yogurt
• How to get that perfect cheesecake-like texture
• The jiggle test so you don’t overbake it
If you’re searching for a high protein dessert, low calorie dessert recipe, easy healthy dessert, weight loss friendly desserts, lemon blueberry dessert, high protein cheesecake, gut health dessert, healthy summer dessert, or a meal prep high protein sweet, this recipe checks the boxes.
It’s simple.
It’s fast.
It’s satisfying.
And it doesn’t feel like “diet food.”
Because sustainable fat loss isn’t about removing dessert — it’s about upgrading it.
LEMON BLUEBERRY LOW-CARB HIGH-PROTEIN YOGURT BAKE
Ingredients
- 1½ cups Inner Vitality or full-fat Greek yogurt
- 4 large eggs
- 1/3- 1/2 cup Sweetener
- 2 tbsp almond flour
- 1 tbsp coconut flour
- 1 tbsp melted butter (optional, but improves texture)
- Zest of 1 whole lemon
- 1/4 Cup fresh lemon juice
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- ¾ cup fresh or frozen blueberries
Instructions
- Preheat oven to 340°F. Get your 8x8 silicone baking dish ready.
- In a yellow mixing bowl, whisk yogurt, eggs, sweetener, melted butter, lemon juice, zest, and vanilla until smooth.
- Add almond flour, coconut flour, baking powder, and salt. Mix until fully incorporated.
- Stir in blueberries.
- Pour into 8x8 silicone baking pan.
- Bake 30–35 minutes, until center is set but still slightly custardy.
- Let cool at least 20 minutes or until cooled completely and then refrigerate overnight for best texture