Preheat your oven to 330°F (160°C) and prepare your electric mixer.

Separate the egg yolks from the whites carefully.

Whip the egg whites on medium-high speed until stiff peaks form, about 3-5 minutes.

Combine the egg yolks with the monkfruit sweetener and vanilla extract, beating until light and fluffy (4-6 minutes).

Incorporate Greek yogurt into the whipped yolk mixture gently.

Sift in the cornstarch and fold it into the mixture.

Fold the whipped egg whites back into the yogurt mixture carefully.

Line a 7x11-inch baking dish with parchment paper and pour in the batter.

Place the baking dish into a larger tray filled with boiling water (1/4 to 1/3 full).

Bake at 330°F (160°C) for 45 minutes, then increase to 350°F (180°C) for another 15 minutes.

Turn off the oven and crack the door slightly, allowing the cake to cool gradually for 1-2 hours.