This delightful Sugar-Free Yogurt Cake combines the creamy goodness of Greek yogurt with a light, fluffy texture, making it a perfect guilt-free treat for the whole family. With only a handful of ingredients, it’s easy to whip up and brings a touch of sweetness to any gathering, whether it’s a cozy get-together or a festive celebration.

It all started on a rainy day when my kids were determined to bake something special. The smell that filled the kitchen as we mixed the ingredients was pure magic, creating a warm ambiance that felt like a hug. My kids giggled as they licked the mixing spoons, and by the time we pulled the cake out of the oven, our home was transformed into a bakery. This cake quickly became a family favorite, and I love that I can offer them a delicious dessert without the guilt.

Sugar Free Yogurt Cake

Print Recipe

A delightful, guilt-free Sugar Free Yogurt Cake made with Greek yogurt and no added sugars.

Author: 02
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 75 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten-free, Low carb

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)

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Instructions

Carefully separate the yolks from the egg whites, ensuring no yolk contaminates the whites.
In a clean bowl, beat the egg whites until stiff peaks form, then transfer to another bowl.
Using the same mixer, cream the egg yolks with the monkfruit sweetener and vanilla extract until light and fluffy.
Mix in the Greek yogurt until fully combined.
Sift the cornstarch into the mixture and gently combine until smooth.
Fold in the beaten egg whites carefully to maintain airiness.
Line a 7 x 11-inch baking dish with parchment paper and pour in the batter, smoothing the top.
Place the baking dish on a larger baking sheet filled with boiling water (1/4 to 1/3 submerged).
Bake in a preheated oven at 330°F (160°C) for 45 minutes, then increase to 350°F (180°C) for an additional 15 minutes.
After baking, turn the oven off and leave the door cracked for 1-2 hours to cool.

Notes

Store leftovers in an airtight container in the refrigerator for 4 to 5 days or freeze slices for up to 3 months.

Nutrition

Serving Size: 1 slice
Calories: 120
Sugar: 0g
Sodium: 50mg
Fat: 4g
Saturated Fat: 1g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 9g
Fiber: 1g
Protein: 10g
Cholesterol: 186mg

Why You’ll Love This Recipe

This Sugar Free Yogurt Cake is not just another dessert; it’s a blend of health and taste that everyone can enjoy. With every slice, you’ll experience a moist and tender crumb that melts in your mouth. The added bonus? It’s packed with protein and has no added sugars, making it a great option for those of us trying to cut back without sacrificing flavor. It’s the perfect cake for a family gathering or a quiet afternoon snack, satisfying sweet cravings without compromising on health.

Let’s Cook It Together

Making this Sugar Free Yogurt Cake is a delightful process that even the little ones can help with. Gather your ingredients and let’s dive into this light and fluffy creation.

What You’ll Need

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)

Step-by-Step Directions

Begin by carefully separating the yolks from the egg whites, making sure that not a single drop of yolk sneaks into the whites or they won’t beat to stiff peaks.
In a clean bowl, pour the egg whites and beat with an electric mixer until stiff peaks form. Once done, transfer the egg whites to another bowl.
Using the same mixer (no need to clean), add the monkfruit sweetener and vanilla extract to the egg yolks. Cream the yolks until they are light and fluffy.
Mix the Greek yogurt into the egg yolks until fully combined.
Sift the cornstarch into the yogurt and egg mixture. Gently combine until smooth.
Now it’s time to fold in the egg whites. Carefully add them to the yogurt batter, using gentle motions to maintain that light and airy texture.
Line a 7 x 11-inch baking dish with parchment paper. Pour the batter into the dish and smooth the top.
Place this baking dish on a larger baking sheet and add boiling water to the baking sheet, filling it so that the baking dish is 1/4 to 1/3 submerged.
Bake in a preheated oven at 330°F (160°C) for 45 minutes. Then, increase the temperature to 350°F (180°C) and bake for an additional 15 minutes.
After the baking time, turn the oven off and crack the oven door open to let the cake cool for 1-2 hours.

Nutrition Values

Serving size: 1 slice
Calories: 120
Protein: 10g
Carbs: 9g
Fat: 4g
Fiber: 1g

Packed with protein and fiber, this recipe keeps you full longer without feeling heavy. It’s a smart dessert choice that doesn’t skimp on taste!

Best Ways to Serve It

This Sugar Free Yogurt Cake shines bright on its own, but you can elevate its charm with a few simple additions. Dust a light sprinkle of powdered monkfruit sweetener on top for a touch of elegance. Serve slices alongside fresh berries or a dollop of whipped coconut cream, which creates an indulgent yet healthy dessert.

Whether it’s a sunny brunch or a cozy evening with a warm beverage, this cake pairs beautifully with moments of laughter and love.

Keeping It Fresh

To enjoy your Sugar Free Yogurt Cake at its best, store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 4 to 5 days. Alternatively, if you have more than you can eat, feel free to slice and freeze individual portions. Just wrap them tightly in plastic wrap and store them in a freezer-safe bag. When you’re ready for a treat, simply thaw at room temperature!

Chef Betty’s Secrets

Egg Whites Matter: Ensure that your mixing bowl is completely clean and dry before whipping the egg whites for best results. Any grease can prevent them from achieving their full volume.
Mixing Technique: When folding the egg whites into the batter, use a gentle motion. This helps keep the cake light and fluffy.
Add Zing: For a subtle twist, add a teaspoon of lemon or orange zest to the batter. It brings a refreshing flavor that brightens the cake.
Sweetener Options: If monkfruit sweetener isn’t available, you can substitute it with other sugar substitutes like erythritol or stevia, adjusting to taste.
Texture Check: The cake is done when it’s puffed up and lightly browned on the top. A toothpick test should come out clean when inserted into the center.

Creative Twists to Try

Feel free to make this recipe your own! Adding in fresh fruit, like blueberries or diced peaches, can create a refreshing flavor contrast. For a chocolatey twist, incorporate unsweetened cocoa powder and enjoy a rich, indulgent experience. You can also turn this cake into a layered delight by slicing it in half and filling it with a lightly sweetened Greek yogurt mixture and fruit preserves!

FAQs

Can I freeze this recipe?
Absolutely! After baking and cooling, wrap slices tightly in plastic wrap and then foil. They can be frozen for up to 3 months, allowing you to enjoy a slice anytime.

What’s the best substitute for monkfruit sweetener?
If monkfruit isn’t available, erythritol or stevia can work as suitable alternatives. Just adjust the quantity based on sweetness levels, as they can vary.

How long will this stay fresh?
When stored properly in the fridge, this cake holds its freshness for about 4 to 5 days. Just make sure to keep it in an airtight container to avoid drying out.

Remember, baking is a journey filled with creativity and joy! Enjoy every step of making this scrumptious Sugar Free Yogurt Cake with friends and family.