Sugar Free Yogurt Cake
Low in calories and high in protein dessert that you can enjoy every day guiltfree. There is no sugar added, just 4 ingredients, easy to make. Crunchy on top and cloud like inside. Perfection!
Equipment
- 1 electric mixer
- 1 baking dish 7x11 inches
- 1 baking tray big enough to put the baking dish on and pour water
Ingredients
- 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 making sure not to leak any yolk into egg whites as they won't beat to stiff peaks.
- Pour egg whites into a bowl of electric mixer and beat until stiff peaks form. Transfer to another bowl, if you want to use the mixer to cream the yolks.
- Add monkfruit sweetener to egg yolks, vanilla extract and cream the eggs until they became light and fluffy.
- After the eggs are creamed, add yogurt and incorporate into the eggs.
- Sift corn starch into the egg and yogurt mixture and combine.
- Carefully fold the egg whites into the yogurt egg batter.
- Line 7 by11 dish with a parchment paper. Pour the batter right in.
- Place the baking dish on a larger baking sheet. Place them in the preheated oven and add boiling water to the baking sheet. Just enough for the baking dish to be 1/4 to 1/3 submerged in the water.
- Bake at 330 F (160C) for 45 minutes. Raise the temperature to 350F (180C) and bake for additional 15 minutes.
- Turn the oven off. Crack the oven door open and let it cool for about 1 - 2 hours
