Name: Protein-Packed Vanilla Bean Custard Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large egg whites (approx 120g); ½ cup nonfat Greek yogurt (125g); 1 scoop vanilla whey protein powder (30g); ¼ cup almond flour (28g); 1 tsp vanilla extract; ½ tsp baking powder; Pinch of salt

Protein-Packed Vanilla Bean Custard Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Indulge in a light yet satisfying custard cake that combines the richness of vanilla with a protein-packed blend of egg whites, nonfat Greek yogurt, and whey protein. With a delicate almond flour base and aromatic vanilla bean infusion, it’s a versatile dish suitable for any meal of the day.

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NUTRITION

Protein

56.5g

Fat

15.2g

Carbs

14.2g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (approx 120g)

½ cup nonfat Greek yogurt (125g)

1 scoop vanilla whey protein powder (30g)

¼ cup almond flour (28g)

1 tsp vanilla extract

½ tsp baking powder

Pinch of salt

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PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a small cake pan or individual ramekins.
2
In a mixing bowl, whisk together the egg whites until slightly frothy.
3
Stir in the nonfat Greek yogurt, ensuring it blends smoothly with the egg whites.
4
Add the vanilla whey protein powder, almond flour, vanilla extract, baking powder, and a pinch of salt. Mix until you achieve a uniform batter without lumps.
5
Pour the batter into the prepared pan or divide equally among ramekins.
6
Place the pan or ramekins in the oven and bake for 20-25 minutes, or until the custard cake is set and lightly golden on top.
7
Remove from the oven and let cool for a few minutes before serving. Enjoy warm or at room temperature for a protein-packed treat suitable for breakfast, lunch, or dinner.