This Greek yogurt cake is a low-calorie and gluten-free dessert, prepared without butter or flour, ideal for those following a balanced or low-calorie diet. Greek yogurt provides a good amount of high-quality protein, while cornstarch adds structure and lightness. The recipe is free of refined sugars, but can be sweetened with honey, agave syrup, erythritol, or stevia, depending on your needs.
Thanks to its simple ingredients, this cake is easily digestible, has a low glycemic index, and is also suitable for those who are gluten intolerant (provided it does not contain contaminants). It’s perfect for breakfast, as a post-workout snack, or as a light dessert.
Ingredients
2 cups (approximately 500 g) of plain Greek yogurt
3 medium eggs
½ cup (approximately 60 g) of cornstarch
Sweetener (erythritol, honey or other, in varying amounts)
3 drops of natural vanilla extract
Preparation:
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