Meta Info
Servings: 10 slices
Total Time: 55 minutes
Difficulty: Easy
Calories per Serving: ~95
Macros (approx.):
Protein: 6g | Carbs: 14g | Fat: 1g | Fiber: 1g
Intro Paragraph
Sometimes, you just need a slice of comforting, creamy cake — the kind that feels indulgent without completely wrecking your progress. If you’re following Weight Watchers or focusing on portion control, this Creamy Custard Loaf Cake is exactly the kind of dessert that makes staying on track feel easy and enjoyable.
This isn’t one of those dry, disappointing “diet cakes.” Thanks to non-fat Greek yogurt and a custard-style flour blend, this low-point loaf cake bakes up soft, moist, and rich with classic vanilla flavor. Each slice feels nostalgic and satisfying, yet fits beautifully into a macro-friendly, clean eating lifestyle.
It’s simple to make, budget-friendly, and perfect for slicing up and enjoying all week long — a small daily treat that supports your weight loss goals while still tasting genuinely delicious.
Look at the Recipe
- Moist, velvety crumb with a lightly golden top
- Classic vanilla-custard flavor that tastes rich, not artificial
- Low-point, high-protein dessert ideal for Weight Watchers
Ingredients Needed
For the Low-Point Loaf
- 1 cup (240 g) non-fat plain Greek yogurt
- 3 large egg whites (or ½ cup liquid egg whites)
- ½ cup granulated zero-calorie sweetener (erythritol or monk fruit)
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract (optional, for pound cake flavor)
- ½ cup all-purpose flour
- ¼ cup cornstarch or vanilla custard powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
Optional Creamy Glaze
- 2 tablespoons powdered zero-calorie sweetener
- 1 tablespoon unsweetened almond milk
How to Make Our Creamy Custard Loaf Cake
Prep the oven.
Preheat your oven to 350°F (175°C). Lightly spray a 9×5-inch loaf pan with non-stick spray and line it with parchment paper, leaving overhang on the sides.
Whisk the wet ingredients.
In a large bowl, whisk together the Greek yogurt, egg whites, sweetener, vanilla extract, and almond extract until smooth. This mixture creates the moist base for this healthy dessert recipe
Combine the dry ingredients.
In a separate bowl, sift together the flour, cornstarch (or custard powder), baking powder, and salt. Sifting helps keep the crumb soft and tender.
Fold the batter.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the cake light and creamy.
Bake and cool.
Pour the batter evenly into the prepared pan. Bake for 40–45 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes, then lift it out and cool completely on a rack.
Glaze if desired.
For the optional glaze, whisk the powdered sweetener and almond milk until smooth. Drizzle over the cooled loaf just before slicing.
Storage & Serving Suggestions
- Store slices in an airtight container in the refrigerator for up to 5 days.
- Enjoy chilled for a custard-like texture or slightly warmed for a softer crumb.
- Pair with fresh berries or a spoon of yogurt for a more filling snack.
- Slice and freeze individually for easy portion-controlled desserts.
Tips & FAQs (SEO-Optimized Q&A)
Is this cake really Weight Watchers friendly?
Yes. Made with non-fat Greek yogurt, egg whites, and zero-calorie sweetener, this loaf stays very low in points per slice.
