Preheat your oven to 350°F (175°C). Grease a small baking dish (an 8×8 inch square dish or a similar sized round dish works well) with butter or cooking spray.
In a medium-sized mixing bowl, crack the 4 large eggs. Whisk them vigorously until the yolks and whites are fully combined and slightly frothy. This helps to create a smoother, more uniform texture in the final product.
Add the plain Greek yogurt to the bowl with the whisked eggs. If you’re using full-fat Greek yogurt, it will be quite thick, which is ideal for a denser, more custard-like result. If you prefer a lighter texture, regular plain yogurt can be used, but the final dish might be slightly less firm.
Stir in your chosen sugar-free sweetener. Start with 1 tablespoon and taste the mixture; if you prefer it sweeter, add the second tablespoon. The sweetness level will depend on your personal preference and the natural tartness of your yogurt.
Add the vanilla extract (if using), ground cinnamon (if using), and a pinch of salt. The salt helps to balance the flavors and enhance the sweetness.
Whisk all the ingredients together until they are thoroughly combined and the mixture is smooth. Ensure there are no lumps of yogurt remaining. The batter should have a consistent, creamy texture.
Pour the egg and yogurt mixture evenly into the prepared baking dish.
Carefully place the baking dish into the preheated oven.
Bake for 25-35 minutes, or until the edges are set, lightly golden brown, and the center is firm. To check for doneness, gently shake the dish; the center should not jiggle excessively. A toothpick inserted into the center should come out clean or with moist crumbs, not liquid batter.
Once baked, remove the dish from the oven and let it cool on a wire rack for at least 10-15 minutes before serving. This cooling time allows the dish to set further and makes it easier to slice.
Serve warm or at room temperature. For an extra treat, top with fresh berries, a sprinkle of unsweetened shredded coconut, or a drizzle of sugar-free syrup.
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