Low-Point Loaf Cake
A simple, comforting loaf cake that is low in calories and easy to prepare, perfect for snacks, breakfasts, or light desserts.
Ingredients
Wet Ingredients
- 1 cup non-fat, plain Greek yogurt adds moisture and a slight tang
- 3 large egg whites provides structure and stability
- 1/2 cup granulated zero-calorie sweetener like Erythritol or Monk Fruit, sweetens without calories
- 1 tablespoon vanilla extract adds warmth and depth
- 1 teaspoon almond extract optional, offers a hint of nuttiness
Dry Ingredients
- 1/2 cup all-purpose flour provides structure
- 1/4 cup cornstarch or vanilla custard powder for tenderness and lightness
- 1 teaspoon baking powder aids in rising
- 1/4 teaspoon salt enhances flavors
Glaze Ingredients
- 2 tablespoons powdered zero-calorie sweetener for glaze, sweetens the topping
- 1 tablespoon unsweetened almond milk for glaze, helps achieve desired consistency
Instructions
Preparation
- In a mixing bowl, combine the Greek yogurt and egg whites. Whisk until smooth and creamy.
- Add the granulated zero-calorie sweetener and both extracts. Mix until well combined.
- In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Gradually add the dry mixture to the wet mixture, folding gently until just mixed.
Baking
- Preheat your oven. Grease your loaf pan.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake according to instructions until lightly golden and a toothpick comes out clean.
- Allow to cool in the pan for a brief time before transferring to a wire rack.
Glazing
- Whisk together powdered sweetener and almond milk for the glaze.
- Drizzle the glaze over the cooled loaf cake.
Notes
For best results, use room temperature Greek yogurt and avoid over-mixing. Can be stored up to a week in the fridge or frozen for three months.