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
