Fuelled by Greek yogurt’s tang and quark’s creaminess, this Joghurt-Mohn-Guglhupf lowcarb kalorienarm blends a moist crumb studded with nutty poppy seeds and sweetened lightly with erythritol for a guilt-free bite. Perfect for anyone craving a tender, gluten-free, keto-friendly dessert, this bundt cake is as simple as it is satisfying—ideal for mornings, afternoons, or a cozy treat with friends. Ready to bake?
Key Ingredients
These ten simple ingredients come together to create a light, moist bundt cake that’s low in carbs yet rich in flavor:
- 200 g Greek yogurt: Creamy base that imparts moisture and a delicate tang.
- 100 g almond flour: Low-carb flour alternative adding a tender crumb and mild nuttiness.
- 100 g quark: Soft cheese that boosts richness without extra calories.
- 4 large eggs: Bind ingredients together and help achieve a light, airy texture.
- 50 g erythritol: Sugar-free sweetener that lightly sweetens without raising carbs.
- 50 g poppy seeds: Nutty crunch and visual appeal fleck the batter.
- 2 teaspoons baking powder: Leavening agent that ensures a fluffy rise.
- 1 teaspoon vanilla extract: Aromatic flavor enhancer adding warmth and depth.
- A pinch of salt: Balances sweetness and enhances overall flavor.
- Optional: powdered erythritol for dusting: Provides a decorative, light sweetness once cooled.
How To Make Joghurt-Mohn-Guglhupf lowcarb kalorienarm
Follow these steps to mix, fold, and bake your Guglhupf to perfection. Taking care to incorporate air, avoid overmixing, and maintain even distribution of ingredients will result in a tender, evenly risen bundt cake.
1. Preheat your oven to 175 °C (350 °F) and generously grease a gugelhupf or bundt pan with oil or butter, ensuring every contour is covered to prevent sticking.
2. In a large mixing bowl, combine Greek yogurt and quark, whisking until completely smooth and free of lumps for a silky batter base.
3. Add the eggs one at a time, beating thoroughly after each addition to fully incorporate air and create a light texture.
4. Stir in erythritol and vanilla extract until you achieve a uniform, creamy consistency that hints at the sweet, aromatic flavor to come.
5. In a separate bowl, sift together almond flour, baking powder, and salt to break up any clumps and ensure even leavening.
6. Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined to avoid deflating the batter.
7. Gently fold in poppy seeds, distributing them evenly throughout the batter for consistent flavor and texture in every slice.
8. Pour the batter into the prepared pan, using a spatula to smooth the surface for an even rise.
9. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
10. Let the cake cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
11. Optionally, lightly dust the top with powdered erythritol for a pretty, sweet finish.
Serving Suggestions
This low-carb Gugelhupf shines on its own, but you can elevate the experience with a few creative ideas. Whether hosting brunch, enjoying a quiet coffee break, or sharing with loved ones, these serving ideas will showcase the cake’s moist crumb and gentle tang:
- Fresh Berries and Whipped Cream: Top each slice with a dollop of sugar-free whipped cream and a handful of mixed berries to add color and a bright, fruity contrast.
- Light Citrus Glaze: Drizzle a simple glaze made from powdered erythritol and lemon juice over the cooled Gugelhupf for a zesty finish.
- Warm with a Side of Greek Yogurt: Heat a slice briefly in the microwave and serve alongside a spoonful of Greek yogurt for extra creaminess.
- Tea or Coffee Pairing: Serve with a cup of hot Earl Grey or espresso to complement the cake’s nutty poppy seeds and subtle sweetness.
Tips For Perfect Joghurt-Mohn-Guglhupf lowcarb kalorienarm
Getting this Gugelhupf just right is all about balance and technique. Keep an eye on small details like full oven preheat, gentle folding, and using fresh leavening for that ideal rise. The recipe’s magic lies in the harmony of tangy dairy, almond flour’s tenderness, and poppy seeds’ crunch—all while staying low-carb. Follow these friendly tips to fine-tune your bake and make every slice as delightful as the first:
- This cake is low in carbs and perfect for those following a low-carb or keto diet.
- The combination of Greek yogurt and quark imparts moisture and richness without the extra calories.
- You can store leftovers in the fridge for up to a week.
- Feel free to experiment with adding lemon or orange zest for a citrus twist.
- This recipe is also gluten-free, making it suitable for those with gluten sensitivities.
How To Store It
Proper storage keeps your Gugelhupf moist and fresh, so you can enjoy each slice just like the day you baked it. Whether you plan to eat within a few days or save portions for later, follow these methods to maintain that tender crumb and sweet poppy seed bite:
- Refrigeration: Once completely cooled, wrap the cake tightly in plastic wrap or place in an airtight container. Store in the fridge for up to 7 days, keeping it fresh and moist.
- Room Temperature: For a softer crust, keep slices in a sealed bag or cake dome at room temperature for up to 2–3 days.
- Freezing Slices: Slice the cooled Gugelhupf and layer between sheets of parchment in a freezer-safe bag. Freeze for up to 3 months; thaw in the fridge overnight.
- Individual Portions: Wrap single servings in parchment and foil, then store in the freezer or fridge for convenient grab-and-go treats.
Frequently Asked Questions
Here are some common questions about baking and enjoying your Joghurt-Mohn-Guglhupf. Check these tips to troubleshoot, customize, and store your cake like a pro.
- How long does it take to prepare and bake the Joghurt-Mohn-Guglhupf?
The active preparation time is about 15–20 minutes, which includes greasing the pan, mixing wet and dry ingredients, and folding in the poppy seeds. The cake bakes for 45–50 minutes at 175 °C (350 °F). Allow an additional 10–15 minutes for cooling in the pan before inverting onto a wire rack to cool completely. In total, plan for approximately 1 hour and 15 minutes.
- Can I use a different low-carb sweetener or adjust the amount?
Yes. While the recipe calls for 50 g of erythritol, you can substitute an equal amount of another granulated low-carb sweetener such as allulose or xylitol. If your sweetener is sweeter or less sweet than erythritol, adjust by taste—start with slightly less, taste the batter (before adding eggs, if you want), and increase gradually. Keep in mind that liquid sweeteners like stevia drops should be measured carefully and may require reducing other liquids.
- My Guglhupf isn’t rising as much as expected. What could be the issue?
Ensure your baking powder is fresh; expired leavening won’t produce sufficient lift. Also, when combining dry and wet ingredients, fold gently to preserve the air incorporated from the beaten eggs. Overmixing can deflate the batter. Finally, preheat the oven fully to 175 °C (350 °F) before inserting the pan—an underheated oven can hinder proper rise.
- How can I tell when the cake is fully baked?
The most reliable method is the toothpick test: insert a clean toothpick into the center of the cake; it should come out clean or with a few moist crumbs but no wet batter. Visually, the Gugelhupf should have a lightly golden crust and begin to pull away from the sides of the pan. If the top browns too quickly, tent it loosely with foil for the remaining bake time.
- What’s the best way to store leftovers, and how long will they keep?
Once completely cooled, wrap the cake in plastic wrap or place it in an airtight container. Store in the refrigerator for up to 7 days. If you prefer a softer crust, slice and keep in a sealed bag at room temperature for 2–3 days, though refrigeration preserves freshness longer. For extended storage, slice and freeze portions for up to 3 months—thaw in the fridge overnight.
- Can I customize the flavor profile of this Guglhupf?
Absolutely. You can add the zest of one lemon or orange to the wet mixture for a bright citrus note. A teaspoon of almond extract pairs beautifully with the poppy seeds. You could also fold in a handful of fresh or frozen berries—blueberries or raspberries work well—just toss them in almond flour first to prevent sinking. For a festive touch, dust the cooled cake with powdered erythritol or drizzle a light sugar-free lemon glaze.
What Makes This Special
When a low-carb dessert tastes like a treat, you know you’ve struck gold—and this Joghurt-Mohn-Guglhupf does exactly that. The blend of Greek yogurt, quark, and almond flour creates a moist, tender crumb while poppy seeds add that delightful crunch. With just 50 g of erythritol, it’s sweet enough to satisfy your cravings without the carb overload. Whether you’re on keto, gluten-free, or just love a lighter cake, this bundt will become a household staple—so feel free to print, save, and share. Let me know how yours turns out or drop any questions below if you hit a baking snag.
Joghurt-Mohn-Guglhupf lowcarb kalorienarm
Description
Moist crumb meets a gentle tang from Greek yogurt and quark, studded with nutty poppy seeds. Lightly sweetened with erythritol, this low-carb guglhupf offers a tender, guilt-free bite.
Ingredients
Instructions
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Preheat your oven to 175°C (350°F) and grease a gugelhupf or bundt pan with a bit of oil or butter to prevent sticking.
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In a large mixing bowl, combine the Greek yogurt and quark until they are smooth and well-mixed.
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Next, add the eggs one at a time, mixing thoroughly after each addition to ensure they are fully incorporated.
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Add the erythritol and vanilla extract to the mixture, stirring until you achieve a creamy consistency.
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In a separate bowl, sift together the almond flour, baking powder, and a pinch of salt.
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Gradually fold the dry mixture into the wet ingredients, mixing gently until fully combined, being careful not to overmix.
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Finally, gently fold in the poppy seeds, ensuring they are evenly distributed throughout the batter.
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Pour the batter into the prepared gugelhupf pan, smoothing the top with a spatula.
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Bake in the preheated oven for approximately 45-50 minutes, or until a toothpick inserted into the center comes out clean.
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Once baked, remove the gugelhupf from the oven and allow it to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
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Optional: Once cooled, dust the top with powdered erythritol for additional sweetness and decoration.
Note
- This cake is low in carbs and perfect for those following a low-carb or keto diet.
- The combination of Greek yogurt and quark imparts moisture and richness without the extra calories.
- You can store leftovers in the fridge for up to a week.
- Feel free to experiment with adding lemon or orange zest for a citrus twist.
- This recipe is also gluten-free, making it suitable for those with gluten sensitivities.
