Description
A light and airy sugar-free yogurt cake that is both delicious and guilt-free, perfect for any occasion.
Ingredients
Scale
- 4 large eggs (separated)
- 1.5 cups nonfat Greek yogurt
- ⅓ cup monk fruit sweetener
- ⅓ cup cornstarch
- 1 tsp vanilla extract (optional)
Instructions
- Separate the egg yolks from the egg whites in two bowls.
- Beat the egg whites until stiff peaks form, about 3-5 minutes.
- Cream the egg yolks with monk fruit sweetener and vanilla extract until light and fluffy, about 2-3 minutes.
- Fold in the Greek yogurt gently into the yolk mixture until combined.
- Sift in the cornstarch and fold until no lumps remain.
- Gently fold in the whipped egg whites in parts.
- Prepare a baking dish with parchment paper and pour in the batter.
- Create a water bath by placing the baking dish inside a larger one filled with boiling water.
- Preheat the oven to 330°F (160°C) and bake for 45 minutes.
- Cool the cake in the oven with the door ajar for 1-2 hours.
Notes
Store in an airtight container. Can be refrigerated for up to a week or frozen for three months. Adjust sweetener to taste if substituting.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 90
- Sugar: 0g
- Sodium: 50mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg