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

A light yet indulgent custard cake bursting with rich vanilla flavor and a power-packed protein boost. This clean-eating delight marries the creaminess of cottage cheese and egg whites with the subtle nuttiness of almond flour, all uplifted by a scoop of vanilla whey protein. A satisfying choice to fuel your day while keeping indulgence in check.

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NUTRITION

452kcal
Protein
55.3g
Fat
19.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1/2 cup low-fat cottage cheese (110g)

1 scoop vanilla whey protein isolate (30g)

1/4 cup almond flour (28g)

1/4 cup unsweetened almond milk (60g)

1/2 teaspoon baking powder (2.5g)

1 teaspoon vanilla extract (4.2g)

1 packet stevia (optional, 1g)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round cake pan or ramekins.

  • 2

    In a large mixing bowl, combine the egg whites and low-fat cottage cheese. Blend gently until smooth.

  • 3

    Add the vanilla whey protein isolate and unsweetened almond milk to the mixture, stirring until fully incorporated.

  • 4

    Sift in the almond flour and baking powder, then add vanilla extract (and stevia if using). Mix until the batter is uniform, taking care not to overmix.

  • 5

    Pour the batter into the prepared pan, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm or at room temperature for a protein-packed treat.

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

A light yet indulgent custard cake bursting with rich vanilla flavor and a power-packed protein boost. This clean-eating delight marries the creaminess of cottage cheese and egg whites with the subtle nuttiness of almond flour, all uplifted by a scoop of vanilla whey protein. A satisfying choice to fuel your day while keeping indulgence in check.

NUTRITION

452kcal
Protein
55.3g
Fat
19.9g
Carbs
13.4g

SERVINGS

1 serving

INGREDIENTS

4 large egg whites (120g)

1/2 cup low-fat cottage cheese (110g)

1 scoop vanilla whey protein isolate (30g)

1/4 cup almond flour (28g)

1/4 cup unsweetened almond milk (60g)

1/2 teaspoon baking powder (2.5g)

1 teaspoon vanilla extract (4.2g)

1 packet stevia (optional, 1g)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Lightly grease a small round cake pan or ramekins.

  • 2

    In a large mixing bowl, combine the egg whites and low-fat cottage cheese. Blend gently until smooth.

  • 3

    Add the vanilla whey protein isolate and unsweetened almond milk to the mixture, stirring until fully incorporated.

  • 4

    Sift in the almond flour and baking powder, then add vanilla extract (and stevia if using). Mix until the batter is uniform, taking care not to overmix.

  • 5

    Pour the batter into the prepared pan, smoothing out the top with a spatula.

  • 6

    Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm or at room temperature for a protein-packed treat.