Separate the yolks from the egg whites, ensuring no yolk contaminates the whites, as this will prevent them from beating to stiff peaks.

Pour the egg whites into a bowl of an electric mixer and beat until stiff peaks form. Once ready, transfer them to another bowl for later use.

With the mixer still on, add the monkfruit sweetener and vanilla extract to the egg yolks. Cream the yolks until they become light and fluffy.

Once creamed, add the Greek yogurt to the egg yolk mixture and incorporate well.

Sift the cornstarch into the egg and yogurt mixture, carefully combining everything until smooth.

Gently fold the stiff egg whites into the yogurt-egg batter until well mixed, being careful not to deflate the mixture.

Line a 7 by 11-inch baking dish with parchment paper and pour the batter into it.

Place the baking dish on a larger baking sheet and carefully fill the baking sheet with boiling water, ensuring the baking dish is 1/4 to 1/3 submerged in the water.

Bake at 330°F (160°C) for 45 minutes, then raise the temperature to 350°F (180°C) and bake for an additional 15 minutes.

Turn off the oven, crack the door open, and let the cake cool for about 1 to 2 hours.

Slice the cooled Sugar Free Yogurt Cake into squares and enjoy it plain, or top it with fresh fruit or a dollop of whipped cream for added flavor.

This versatile cake pairs well with tea or coffee, making it an excellent choice for afternoon snacks or dessert.

Make sure the cake has completely cooled and then cover it with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to a week.

If you’d like to enjoy it later, you may also freeze it for up to three months. For the best texture, thaw it in the refrigerator overnight before serving.