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Sugar-Free Yogurt Cake

This fluffy Sugar-Free Yogurt Cake is a delicious treat that is quick to make and perfect for the whole family, all while being guilt-free!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large eggs (separated) Use room temperature eggs for best results
  • 1.5 cups non-fat Greek yogurt You can substitute with regular yogurt if necessary
  • ⅓ cup monkfruit sweetener Can be replaced with other sugar alternatives.
  • ⅓ cup cornstarch Sift before folding into the mixture
  • 1 tsp vanilla extract Optional for added flavor

Method
 

Preparation
  1. Separate yolks from 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.
Baking
  1. Line a 7×11 inch dish with parchment paper and pour in the batter.
  2. Set the dish into a larger one, filling it with boiling water until submerged 1/4 to 1/3 of the way.
  3. Bake at 330°F (160°C) for 45 minutes, then raise the heat to 350°F (180°C) and bake for another 15 minutes.
  4. Turn off the oven, crack the door, and allow to cool for 1-2 hours.

Notes

For an extra flavor, serve with a dollop of fresh whipped cream or sprinkle with berries. The cake can be stored in an airtight container in the fridge for about 5 days or frozen for up to 3 months.