Protein-Packed Vanilla Bean Custard Cake

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

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Delight in a light yet satisfying custard cake that marries the creamy richness of eggs and Greek yogurt with a boost of protein from vanilla whey. Infused with aromatic vanilla bean and supported by a delicate almond flour structure, this cake is a nutrient-dense treat perfect for any time of the day.

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NUTRITION

495kcal
Protein
55.6g
Fat
25.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

1/2 cup Nonfat Greek Yogurt (approx. 120g)

1 scoop Vanilla Whey Protein Powder (approx. 30g)

1/4 cup Almond Flour (approx. 28g)

1 tsp Vanilla Bean Extract (approx. 5g)

1/2 tsp Baking Powder (approx. 2.5g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or baking dish.

  • 2

    In a mixing bowl, whisk together the eggs and nonfat Greek yogurt until smooth and well combined.

  • 3

    Stir in the vanilla whey protein powder, almond flour, vanilla bean extract, and baking powder until the mixture is uniform without any lumps.

  • 4

    Pour the batter into the prepared ramekin, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the custard cake is set and a toothpick inserted into the center comes out clean.

  • 6

    Allow to cool slightly before serving. Enjoy warm or at room temperature as a nutritious meal option.

Protein-Packed Vanilla Bean Custard Cake

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

Protein-Packed Vanilla Bean Custard Cake

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

Delight in a light yet satisfying custard cake that marries the creamy richness of eggs and Greek yogurt with a boost of protein from vanilla whey. Infused with aromatic vanilla bean and supported by a delicate almond flour structure, this cake is a nutrient-dense treat perfect for any time of the day.

NUTRITION

495kcal
Protein
55.6g
Fat
25.1g
Carbs
13.8g

SERVINGS

1 serving

INGREDIENTS

2 large Eggs (approx. 100g)

1/2 cup Nonfat Greek Yogurt (approx. 120g)

1 scoop Vanilla Whey Protein Powder (approx. 30g)

1/4 cup Almond Flour (approx. 28g)

1 tsp Vanilla Bean Extract (approx. 5g)

1/2 tsp Baking Powder (approx. 2.5g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small ramekin or baking dish.

  • 2

    In a mixing bowl, whisk together the eggs and nonfat Greek yogurt until smooth and well combined.

  • 3

    Stir in the vanilla whey protein powder, almond flour, vanilla bean extract, and baking powder until the mixture is uniform without any lumps.

  • 4

    Pour the batter into the prepared ramekin, smoothing the surface with a spatula.

  • 5

    Bake in the preheated oven for 20-25 minutes or until the custard cake is set and a toothpick inserted into the center comes out clean.

  • 6

    Allow to cool slightly before serving. Enjoy warm or at room temperature as a nutritious meal option.