Low-Calorie Greek Yogurt Cake
Prep time: 10 mins | Cook time: 35-40 mins | Servings: 8 slices
Ingredients
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1 ½ cups Non-fat Plain Greek Yogurt
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3 Large eggs
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½ cup Stevia or Monk Fruit sweetener (or any granulated sugar substitute)
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½ cup Cornstarch
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1 tsp Vanilla extract
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Optional: Fresh berries for topping or a pinch of lemon zest
Instructions
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Prep: Preheat your oven to 350°F (175°C). Line a 6-inch or 7-inch round cake pan with parchment paper (this is a moist cake, so parchment is essential for easy removal).
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Mix Wet Ingredients: In a large bowl, whisk the eggs and the sweetener together until pale and slightly bubbly. Stir in the Greek yogurt and vanilla extract until the mixture is completely smooth and creamy.
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Add Dry Ingredients: Sift the cornstarch into the bowl. Whisk gently until there are no lumps. (Using cornstarch instead of flour is the secret to the “cloud-like” texture and lower calorie count).
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Bake: Pour the batter into the prepared pan. Bake for 35–40 minutes. The cake should be set but still have a slight “jiggle” in the center, and the top should be lightly golden.
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Cool & Set: Allow the cake to cool in the pan at room temperature. Once cool, refrigerate for at least 2 hours before serving. This cake is best served cold, as it firms up into a texture similar to a light cheesecake.
Nutrition Note (Per Serving)
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Approximately 80–100 calories per slice (depending on the sweetener used).
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High Protein: Thanks to the Greek yogurt and eggs, this is a guilt-free dessert option.