Description
A delicious and moist yogurt cake that’s sugar-free, perfect for any occasion!
Ingredients
Scale
- 4 Large Eggs (separated)
- 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)
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch round cake pan with olive oil and parchment paper.
- Separate the eggs into whites and yolks in two bowls.
- Mix egg yolks with Greek yogurt and monkfruit sweetener until creamy.
- Add cornstarch and vanilla to the mixture and stir until combined.
- Whip egg whites in a clean bowl until soft peaks form.
- Fold the whipped egg whites into the yogurt mixture gently.
- Pour the batter into the prepared cake pan, leveling the top.
- Bake for about 30-35 minutes until golden and a toothpick comes out clean.
- Cool for 15 minutes in the pan before transferring to a wire rack to cool completely.
- Serve plain, with whipped cream, or topped with fresh fruit.
Notes
This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for about a week. It can also be sliced and frozen for future cravings.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 80
- Sugar: 1g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: sugar-free, yogurt cake, healthy dessert, light cake, guilt-free dessert