Healthy Cannoli Cake
Equipment
Ingredients
- 1¾ cups Greek yogurt
- 2 eggs
- 5 tbs tapioca starch (or corn starch)
- 1/2 cup sugar free chocolate chips
topping: sprinkle of powdered sugar
Instructions
- Preheat your oven to 350℉. Line a 6 inch springform cake pan with parchment paper.
- In a bowl, whisk together the yogurt and eggs until fully incorporated***. Add in the tapioca starch and mix together until fully incorporated. Lastly fold in the chocolate chips. Transfer the batter to the prepped pan and smooth out the top. Bake for 50-55 minutes or until the top is golden on the edges. Let it cool for 30 minutes in the pan then transfer to a wire rack to cool another 30 minutes. Sprinkle with the powdered sugar and enjoy!
- ***Add 1/4 cup sugar to the batter if you want more of a traditional sweetness style cake.
Notes
- Store leftovers in an airtight container in your fridge up to 4 days.
- You can use tapioca starch, cornstarch or arrowroot powder.
Nutrition
Calories: 112kcal | Carbohydrates: 13g | Protein: 6g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 43mg | Sodium: 31mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 61IU | Calcium: 55mg | Iron: 1mg