Ingredients
- 1 cup thick Greek yogurt
- 2 large eggs
- 2 tablespoons protein bake mix (sugar-free) or vanilla DSP (a gluten-free, grain-free, low-carb, high-protein substitute for cornstarch)
Equipment Needed
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Small baking dish
- Parchment paper
- Cooling rack
- Spatula
Step-by-Step Instructions
The first thing I do is preheat my oven to 350°F (175°C) and line a small baking dish with parchment paper. I’ve learned that lining the pan makes removing the cake much easier after baking and helps keep the edges perfectly smooth. (See the next page below to continue steps…)