Sugar Free Yogurt Cake
A delicious and healthy sugar-free cake made with Greek yogurt, perfect for satisfying sweet cravings guilt-free.
Ingredients
Main Ingredients
- 4 large large eggs (separated) Ensure no yolk gets into the 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 for flavor enhancement.
Instructions
Preparation
- Start by separating the egg yolks from the egg whites. Make sure no yolk gets into the egg whites.
- Pour the egg whites into the bowl of an electric mixer and beat them until stiff peaks form. Transfer the egg whites to another bowl.
- In the same mixer bowl, add monkfruit sweetener to the egg yolks along with the vanilla extract. Cream the yolks until light and fluffy.
- Add the yogurt to the egg yolk mixture and mix until combined.
- Sift the cornstarch into the egg and yogurt mixture and combine well.
- Gently fold the beaten egg whites into the yogurt and egg batter until well mixed.
Baking
- Line a 7 by 11-inch baking dish with parchment paper and pour the batter into the dish.
- Place the baking dish on a larger baking sheet and carefully add boiling water to the baking sheet until the baking dish is about 1/4 to 1/3 submerged.
- Bake in a preheated oven at 330°F (160°C) for 45 minutes.
- After 45 minutes, increase the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Once done, turn off the oven, crack the oven door open, and let the cake cool for about 1-2 hours.
Serving
- Slice the cake and serve it plain or top it with fresh fruits, a drizzle of sugar-free sauce, whipped cream, or a sprinkle of cinnamon.
Notes
Store the cake in an airtight container in the refrigerator for about 3-5 days. Ensure no yolk mixes with the egg whites for proper whipping. Adjust vanilla extract for stronger flavor. Consider adding lemon zest or almond extract for extra flavor.