Sugar Free Yogurt Cake

A light and airy dessert made with Greek yogurt and monk fruit sweetener, perfect for any occasion without the guilt of traditional cakes.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 12 servings

Course: Dessert, Snack

Cuisine: Healthy, Mediterranean

Calories: 90

Main Ingredients

4 large large eggs, separated Ensure they are at room temperature to beat whites into stiff peaks successfully.
1.5 cups non-fat Greek yogurt Adds moisture without added sugars.
⅓ cup monk fruit sweetener A great sugar alternative that mimics sweetness without the calories.
⅓ cup cornstarch Helps create that fluffy texture; be sure it's finely sifted for the best results.
1 tsp vanilla extract Optional but enhances the overall flavor profile.

Preparation

Separate the egg yolks from the whites, ensuring no yolk contaminates the egg whites.
Beat the egg whites in an electric mixer bowl until stiff peaks form.
In another bowl, beat the egg yolks with monk fruit sweetener and optional vanilla extract until light and fluffy.
Gently fold the Greek yogurt into the egg yolk mixture.
Sift the cornstarch into the mixture and carefully mix to avoid lumps.
Gently fold the beaten egg whites into the yogurt-egg mixture.
Line a 7x11 inch baking dish with parchment paper.

Baking

Place the baking dish on a larger baking sheet and fill the larger sheet with boiling water, enough to submerge 1/4 to 1/3 of the baking dish.
Bake at 330°F (160°C) for 45 minutes, then increase temperature to 350°F (180°C) and bake for an additional 15 minutes.

Cooling

Once baked, turn off the oven, crack the door open, and let the cake cool inside for 1-2 hours.

Cake can be kept in the fridge for up to a week. Also great for meal prep, can be made a day ahead.