Description
A delightful sugar-free yogurt cake that is light, fluffy, and perfect for family gatherings or cozy afternoons.
Ingredients
Scale
- 4 large eggs, separated
- 1.5 cups non-fat Greek yogurt (350 g)
- ⅓ cup monkfruit sweetener (70 g)
- ⅓ cup cornstarch (40 g)
- 1 tsp vanilla extract (optional)
Instructions
- Separate the Egg: Carefully separate the yolks from the egg whites.
- Beat the Egg Whites: Beat the egg whites until stiff peaks form and set aside.
- Make Egg Yolk Mixture: Mix monkfruit sweetener and vanilla extract into yolks until light and fluffy.
- Incorporate Yogurt: Fold Greek yogurt into the egg yolks until smooth.
- Add Cornstarch: Sift in cornstarch and combine until smooth.
- Fold in Egg Whites: Gently fold the egg whites into the yogurt batter.
- Prepare the Baking Dish: Line a baking dish with parchment paper and pour in the batter.
- Create a Water Bath: Place the baking dish in a larger baking sheet with boiling water underneath.
- Bake: Bake at 330°F (160°C) for 45 minutes, then increase to 350°F (180°C) for another 15 minutes.
- Cooling Time: Let the cake cool for 1-2 hours before serving.
Notes
Taste the batter to adjust sweetness preference. Ensure egg white beaters are clean for perfect peaks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 140
- Sugar: 0g
- Sodium: 100mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg