I make this every night and haven’t gained a single pound. It’s the only cake I can eat after dinner. It’s only 90 calories!

 

Ingredients

2 cups (about 500 g)  Greek yogurt
3 medium  eggs
½ cup (about 60 g) cornstarch
 Sweetener (erythritol, honey, or other, in varying amounts)
3 drops natural vanilla extract

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Instructions

Combine all liquid ingredients in a large bowl: Greek yogurt, eggs, sweetener, and vanilla. Mix by hand or with an electric mixer until smooth. 

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Add the sifted cornstarch and stir gently to prevent lumps.
Line a 18-20 cm (7-8 inch) baking pan with lightly greased or damp parchment paper to ensure good adhesion.
Pour the batter into the pan and smooth the surface with a spatula.
Bake in a preheated oven at 180°C (350°F) for about 50 minutes, until the outside is lightly golden. After baking, let the cake cool for at least 30 minutes before removing it from the pan and serving.
Tips
: For a creamier version, replace some of the yogurt with light ricotta.
The cake can be served with fresh fruit, raspberry compote, or a sprinkle of cinnamon.
You can store it in an airtight container in the refrigerator for 2 to 3 days.

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