Sugar-Free Yogurt Cake
A light and fluffy sugar-free yogurt cake that melts in your mouth, perfect for any occasion.
Ingredients
Main Ingredients
- 4 large large eggs (separated) Ensure no yolk sneaks into the egg whites.
- 1.5 cups non-fat Greek yogurt Can substitute with regular yogurt for a different texture.
- ⅓ cup monkfruit sweetener Can substitute with another sugar alternative but check conversion rates.
- ⅓ cup cornstarch Sift into the mixture for best results.
- 1 tsp vanilla extract Optional for flavor enhancement.
Instructions
Preparation
- Separate the yolks from the egg whites, ensuring no yolk sneaks in.
- Beat the egg whites in a bowl using an electric mixer until stiff peaks form.
- Transfer the beaten egg whites to another bowl.
- Cream the egg yolks with monkfruit sweetener and vanilla extract until light and fluffy.
- Add Greek yogurt to the egg yolk mixture and mix until combined.
- Sift in the cornstarch and fold it smoothly into the mixture.
- Gently fold the beaten egg whites into the yogurt batter.
- Line a 7×11 inch dish with parchment paper and pour the batter in.
Baking
- Set the baking dish on a larger sheet, fill it with boiling water until submerged about 1/4 to 1/3 of the way.
- Bake at 330°F (160°C) for 45 minutes.
- Raise the temperature to 350°F (180°C) and bake for another 15 minutes.
- Turn off the oven, crack the door, and let the cake cool for 1-2 hours.
Notes
This cake is perfect with fresh berries, a dusting of powdered monkfruit, or homemade whipped cream. It stays fresh in the fridge for up to 3 days and can be frozen for later enjoyment.