Sugar Free Yogurt Cake
A moist and fluffy yogurt cake sweetened with monkfruit sweetener, perfect for those watching their sugar intake.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Sugar-Free
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
- Separate yolks from egg whites, ensuring no yolk gets into the whites as they must beat to stiff peaks.
- Pour egg whites into a bowl of an electric mixer and beat until stiff peaks form. Transfer the egg whites to another bowl; this allows you to use the mixer for the yolks.
- Add monkfruit sweetener and vanilla extract to the egg yolks and cream until light and fluffy.
- After creaming the yolks, mix in the yogurt until well combined.
- Sift cornstarch into the egg and yogurt mixture, then mix until integrated.
- Carefully fold the whipped egg whites into the yogurt batter until just combined.
- Line a 7 by 11 inch dish with parchment paper and pour the batter in.
- Place the baking dish on a larger baking sheet and add boiling water to the larger sheet, enough to submerge the smaller dish by about 1/4 to 1/3.
- Bake at 330°F (160°C) for 45 minutes. Raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.
- Turn off the oven and crack the door open, letting the cake cool for about 1 to 2 hours.
Notes
Store in an airtight container in the fridge for up to a week. Consider freezing individual slices by wrapping them in plastic wrap.
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 1g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 125mg