Sugar Free Yogurt Cake

A delightful and healthier dessert option that combines yogurt and eggs for a sweet treat without added sugars.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Dessert, Snack

Cuisine American

Servings 8 servings

Calories 120 kcal

Ingredients

Main Ingredients

4 large large eggs, separated Provides structure and richness
1.5 cups non-fat Greek yogurt Adds moisture and tanginess
⅓ cup monkfruit sweetener Sweetness without sugar
⅓ cup cornstarch Provides texture and stability
1 tsp vanilla extract Optional flavor enhancement

Instructions

Preparation

Preheat your oven to 350°F (175°C).
Separate the egg whites from the yolks into two large mixing bowls.
In the bowl with the egg yolks, combine the non-fat Greek yogurt and monkfruit sweetener. Mix until smooth.
Gently incorporate the cornstarch into the yogurt mixture using a rubber spatula.
Whisk the egg whites until soft peaks form.
Fold the whipped egg whites into the yogurt mixture gently.
If using, add the vanilla extract and fold it in.
Pour the batter into a greased cake pan, smoothing the top.

Baking

Bake the cake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick comes out clean.

Cooling

Remove the cake from the oven and cool in the pan for about 10 minutes before inverting onto a wire rack to cool completely.

Notes

Serve as a light breakfast or snack, topped with fresh fruit or yogurt. Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for up to a week.

Keyword Easy Baking, Healthy Dessert, low sugar, sugar free, yogurt cake