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 satisfying custard cake that blends the silky texture of egg whites and Greek yogurt with the rich aroma of vanilla bean. This protein-packed treat delivers a subtle sweetness balanced by the nutty flavor of whole wheat, making it a versatile option for any meal of the day. Enjoy a warm slice bursting with flavor and nutrition that complements your fitness goals.

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NUTRITION

340kcal
Protein
39.2g
Fat
3.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1/2 cup nonfat Greek yogurt (≈113g)

1/2 scoop vanilla whey protein powder (≈15g)

1/3 cup whole wheat flour (≈42g)

1/4 cup unsweetened almond milk (≈60g)

1 teaspoon vanilla extract

A small handful of blueberries (≈20g)

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PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk the egg whites until slightly frothy.

  • 3

    Stir in the nonfat Greek yogurt and vanilla whey protein powder until smooth.

  • 4

    Mix in the whole wheat flour gradually, then add the unsweetened almond milk to reach a custard-like consistency.

  • 5

    Add the vanilla extract and gently fold in the blueberries for bursts of fresh flavor.

  • 6

    Pour the batter evenly into the prepared pan or ramekins.

  • 7

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

  • 8

    Allow it to cool slightly before serving. Enjoy warm or at room temperature.

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 satisfying custard cake that blends the silky texture of egg whites and Greek yogurt with the rich aroma of vanilla bean. This protein-packed treat delivers a subtle sweetness balanced by the nutty flavor of whole wheat, making it a versatile option for any meal of the day. Enjoy a warm slice bursting with flavor and nutrition that complements your fitness goals.

NUTRITION

340kcal
Protein
39.2g
Fat
3.2g
Carbs
38.6g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (≈99g)

1/2 cup nonfat Greek yogurt (≈113g)

1/2 scoop vanilla whey protein powder (≈15g)

1/3 cup whole wheat flour (≈42g)

1/4 cup unsweetened almond milk (≈60g)

1 teaspoon vanilla extract

A small handful of blueberries (≈20g)

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk the egg whites until slightly frothy.

  • 3

    Stir in the nonfat Greek yogurt and vanilla whey protein powder until smooth.

  • 4

    Mix in the whole wheat flour gradually, then add the unsweetened almond milk to reach a custard-like consistency.

  • 5

    Add the vanilla extract and gently fold in the blueberries for bursts of fresh flavor.

  • 6

    Pour the batter evenly into the prepared pan or ramekins.

  • 7

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

  • 8

    Allow it to cool slightly before serving. Enjoy warm or at room temperature.