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Sugar-Free Yogurt Cake

A delicious sugar-free dessert made with Greek yogurt and eggs, perfect for anyone looking for a healthier treat.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Healthy
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs (separated) Use room temperature for better folding.
  • 1.5 cups non-fat Greek yogurt Avoid flavored yogurts unless you want a twist.
  • ⅓ cup monkfruit sweetener Can substitute with regular sugar; adjust quantity.
  • ⅓ cup cornstarch Sift before adding to the mixture.
  • 1 tsp vanilla extract Optional for added flavor.

Method
 

Preparation
  1. Separate the yolks from the egg whites.
  2. Beat egg whites in a bowl until stiff peaks form, then transfer to another bowl.
  3. Cream egg yolks with monkfruit sweetener and vanilla extract until fluffy.
  4. Add Greek yogurt to the yolk mixture and mix until blended.
  5. Sift in cornstarch and fold it into the mixture gently.
  6. Gently fold in the beaten egg whites until just combined.
  7. Line a 7x11 inch dish with parchment paper and pour in the batter.
Baking
  1. Set the dish into a larger one, filling it with boiling water until submerged 1/4 to 1/3 of the way.
  2. Bake at 330°F (160°C) for 45 minutes, then raise the heat to 350°F (180°C) and bake for another 15 minutes.
  3. Turn off the oven, crack the door, and allow to cool for 1-2 hours.

Notes

Dust with cocoa powder or serve with fresh berries. For a luxurious finish, add a dollop of whipped cream. This cake can be stored in the fridge for up to 5 days or frozen for longer storage. Thaw in the fridge overnight.