High-Protein Chocolate Greek Yogurt Bake

Rich, chocolatey, and creamy, this High-Protein Chocolate Greek Yogurt Bake is an easy way to satisfy a chocolate craving while adding extra protein to dessert. Greek yogurt and eggs create a soft, fudgy texture, while Dutch-process cocoa gives it a deep chocolate flavor. Serve it chilled with fresh berries for a simple dessert that feels indulgent without being overly sweet.

Prep Time: 10 minutes
Bake Time: 28–32 minutes
Chill Time: 1 hour
Servings: 6

Ingredients

• 2 cups (450 g) plain nonfat or 2% Greek yogurt
• 2 large eggs
• ⅓ cup organic Dutch-process unsweetened cocoa powder
• ¼ cup pure maple syrup
• 2 tablespoons cornstarch or arrowroot powder
• 1 teaspoon pure vanilla extract
• ¼ teaspoon sea salt
• 2 tablespoons dark chocolate chips, optional

For Serving

• Fresh strawberries or raspberries
• Spoonful of Greek yogurt, optional

Instructions

1. Preheat the oven.
   Preheat oven to 350°F. Lightly grease an 8-inch round baking dish or line the bottom with parchment paper.
2. Mix the wet ingredients.
   Add the Greek yogurt, eggs, maple syrup, and vanilla to a large bowl. Whisk until smooth and creamy.
3. Add the dry ingredients.
   Add the Dutch-process cocoa powder, cornstarch, and sea salt. Whisk until everything is completely combined and the batter is smooth.
4. Add the chocolate chips.
   If using, gently fold in the dark chocolate chips. Save a few to sprinkle over the top.
5. Bake.
   Pour the batter into the prepared baking dish and smooth the top. Bake for 28–32 minutes, until the edges are set but the center still has a slight jiggle.
6. Cool and chill.
   Let the chocolate bake cool completely at room temperature, then refrigerate for at least 1 hour. Chilling allows it to fully set and gives it that creamy, fudgy texture.
7. Serve.
   Cut into 6 slices. Serve chilled or slightly cool with fresh raspberries or strawberries and an optional spoonful of Greek yogurt.

Tips

Don’t overbake it.
The center should still have a slight jiggle when it comes out of the oven. It will continue to set as it cools and chills.

For a little more sweetness:
Add 1–2 additional tablespoons of maple syrup if you prefer a sweeter chocolate dessert.

Healthy sweetener substitute:
For a lower-sugar option, substitute some or all of the maple syrup with a monk fruit sweetener designed for baking.

For even more protein:
Add ¼ cup chocolate or vanilla protein powder and 2–3 tablespoons of milk as needed to maintain a smooth batter. This is completely optional—the Greek yogurt and eggs already provide plenty of protein.

Choose your yogurt:
Nonfat Greek yogurt provides the most protein for the calories, while 2% Greek yogurt creates a slightly richer, creamier dessert.

Make it ahead:
This dessert gets even better after a few hours in the refrigerator, so it’s a great recipe to prepare earlier in the day.

Nutrition Facts

Per Serving (approx.): 145 Calories | 12g Protein | 18g Carbohydrates | 4g Fat | 2g Fiber | 11g Sugar

Nutrition will vary slightly depending on the Greek yogurt, maple syrup, and whether you add the optional dark chocolate chips.