Description
A light and indulgent cake that’s sugar-free and packed with protein, perfect for guilt-free indulgence with family.
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 the eggs, ensuring no yolk gets into the whites.
- Beat the egg whites until firm peaks form and set aside.
- In another bowl, mix the monkfruit sweetener and vanilla extract with egg yolks until light and fluffy.
- Gently fold in the Greek yogurt until smooth and combined.
- Sift cornstarch into the mixture, stirring gently to avoid lumps.
- Fold in the egg whites gradually to maintain airiness.
- Pour batter into a lined 7 x 11-inch baking dish, smoothing it out.
- Create a water bath in a larger pan and add boiling water around the baking dish.
- Bake in a preheated oven at 330°F (160°C) for 45 minutes, then increase temperature to 350°F (180°C) for additional 15 minutes until golden.
- Allow to cool gradually in the oven for 1-2 hours with the door slightly ajar.
Notes
Store in an airtight container in the refrigerator for up to 5 days. Can freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 120
- Sugar: 0g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 210mg