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?
These ten simple ingredients come together to create a light, moist bundt cake that’s low in carbs yet rich in flavor:
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.
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:
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:
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:
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.
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.
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.
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.
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.
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.
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.
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.
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.
Hey there, kitchen adventurers! I'm Annie Parker, and welcome to my cozy corner of the internet where homestyle cooking meets creative twists, and every recipe is designed to make your life a little more delicious.