1-Getting started with this sugar free yogurt cake is simple and fun. Begin by preheating your oven to 350°F and preparing a 6-inch round springform pan with oil spray and parchment paper lining. This step helps prevent sticking and ensures easy removal later.

2-In a large bowl, whisk together the 1½ cups of 5% Greek yogurt and 4 eggs until the mixture is smooth and creamy. Next, sift in the 5 tablespoons of your chosen starch tapioca flour, arrowroot powder, or corn starch and whisk everything until fully combined for that perfect custard-like texture.

3-Pour the batter into the prepared pan and bake it for about 1 hour, or until it’s golden and puffed up. Keep in mind, the top might deflate a bit once you take it out, which is normal. Let it cool for 30 minutes at room temperature, then chill in the pan for at least 2 hours to set properly.