WHISK WET: In a large mixing bowl, gently whisk together the Greek yogurt, egg whites, sweetener, vanilla extract, and almond extract (if using) until the mixture is smooth and evenly combined. This is the moisture base for your healthy recipes loaf.
COMBINE DRY: In a separate medium bowl, sift together the flour, cornstarch (or custard powder), baking powder, and salt. Sifting helps prevent clumps and gives the cake a lighter texture.
FOLD BATTER: Gradually fold the dry ingredient mixture into the wet ingredients. Mix just until the flour streaks disappear. Do not overmix, as this can lead to a tough, dense cake. Remember, we want a nice, soft crumb for this macro-friendly dessert.
BAKE & COOL: Pour the batter evenly into your prepared loaf pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes before carefully lifting it out by the parchment paper. Cool completely before slicing.
GLAZE (Optional): If adding the glaze, whisk the powdered sweetener and almond milk together until smooth. Drizzle over the completely cooled loaf cake just before serving.
Storage & Serving Suggestions
This easy dinner ideas dessert is perfect for meal prep!
- Storing: Store the completely cooled loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
- Reheating: This cake is best enjoyed at room temperature or slightly chilled. If you must reheat, microwave a slice for just 10–15 seconds to soften it—be careful not to overcook!
- Freezing: Slice the cooled loaf, wrap each slice individually in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the refrigerator or on the counter for a quick thaw.
- Serving Pairings (WW-Appropriate): Serve a slice with a dollop of fat-free whipped topping (often 0-1 point), a handful of fresh berries (ZeroPoint food), or a drizzle of sugar-free syrup.
