– I have only made this with these measurements so if you wanted to make a larger cake and double or triple the recipe, I am not sure if it will bake the same and you may need to adjust the timing. It could end up being very underbaked in the center, but feel free to try it and experiment.

– If you want to incorporate sweetness throughout the entire cake (not just the top), I suggest adding 2 tsp of coconut sugar or another granulated sweetener of choice. I don’t recommend adding a liquid sweetener such as honey or maple syrup as this will make the cake less firm. I also love making this (or any dessert) without any sugar and then after it’s baked, you can drizzle raw honey on top for your preferred sweetness – that way you aren’t stuck with one sweetness because sometimes you want more and sometimes you want less depending on how you’re feeling.

Absolutely! In fact, I suggest you do! You have to chill it in the fridge anyways, so why not make batches of them and have them in the fridge for the days ahead! They’re even great to make ahead for parties!

– 3/4 cup greek yogurt (100 cal) I used Siggi’s 0%

– 1 egg (70 cal)

*optional topping 1 tsp of coconut sugar (13 cal + 3g sugar)

Mix yogurt and egg until no clumps are present and pour into a small ramekin dish. Top with coconut sugar (if using) and bake in a preheated oven at 350 F for about 15 – 20 minutes. Remove from the oven (it will still be a bit jiggly in the center) and place in the fridge to chill, then enjoy!