Dairy-Free Baked Yogurt

Baked yogurt with blueberries in a bowl with a spoon.

With rich vanilla flavor in a curstard-like texture, this baked yogurt recipe makes for the perfect high protein snack or simple dessert.

Course Snack

Cuisine American

Keyword dairy-free breakfast, high protein snack

Prep Time 5

Cook Time 20

Cooling time 5

Total Time 25

Servings

Calories 124kcal

Author Shelby Stover

Equipment

2 8 ounce ramekins

Ingredients

½ cup Dairy-free Greek yogurt
1 Egg
1 teaspoon Vanilla extract
2 tablespoons Collagen powder
1 teaspoon Maple syrup
1 tablespoon Arrowroot powder

Instructions

Preheat the oven to 350 degrees F.
Whisk together the yogurt, collagen powder, and maple syrup until smooth.
Add in the egg and arrowroot powder and mix until everything is combined.
Portion the batter into small ramekins and top with berries (if using).
Bake it in the oven for 20 minutes and let the ramekins cool (outside of the oven) for 5 minutes before enjoying.

Video

Notes

The texture gets better if you let it sit for 5-7 minutes once out of the oven. It thickens up as everything settles.

If you love a crisp top, broil the baked yogurt for 60 seconds at the end of the cooking cycle.

Make sure to whisk things together in the order they’re listed in the instructions. Collagen powder mixes well into yogurt but not amazingly into eggs. So, make sure to whisk it into the yogurt until blended prior to adding in that egg.

Nutrition