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Sugar-Free Yogurt Cake

A light and indulgent dessert that's creamy, smooth, and guilt-free, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large eggs (separated) Separate yolks from egg whites.
  • 1.5 cups non-fat Greek yogurt (350 g/12.5 oz)
  • ⅓ cup monkfruit sweetener (70 g/2.5 oz)
  • ⅓ cup cornstarch (40 g/1.4 oz)
  • 1 tsp vanilla extract Optional

Method
 

Preparation
  1. Separate yolks from egg whites, ensuring no yolk sneaks in.
  2. Beat the egg whites in a bowl using an electric mixer until stiff peaks form.
  3. Transfer the beaten egg whites to another bowl to keep things organized.
  4. Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
  5. Add Greek yogurt to the egg yolk mixture and mix until combined.
  6. Sift in the cornstarch and fold it smoothly into the mixture.
  7. Gently fold the beaten egg whites into the yogurt batter, being careful to keep it fluffy.
  8. Line a 7×11 inch dish with parchment paper and pour the batter in.
  9. Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
  10. Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for another 15 minutes.
  11. Turn off the oven, crack the door, and let the cake cool for 1-2 hours.

Notes

Serve plain or top with fresh berries, honey, or nuts. Store leftovers in the fridge for up to 5 days or freeze for longer storage. Use room temperature eggs for better fluffiness.