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

Enjoy this light and fluffy protein-packed custard cake featuring a blend of egg whites, vanilla whey protein, and almond flour. Infused with natural vanilla bean and a hint of stevia for sweetness, this cake boasts an impressive protein profile to fuel your day while staying within a balanced calorie range.

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NUTRITION

364kcal
Protein
45g
Fat
15.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (240g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Vanilla Bean or Extract (2.5g)

1 packet Stevia (1g)

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PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small baking dish or individual ramekins.

  • 2

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

  • 3

    Gently fold in the vanilla whey protein isolate, almond flour, and baking powder until fully incorporated.

  • 4

    Stir in the unsweetened almond milk, vanilla bean (or extract) and stevia until the batter is smooth and homogeneous.

  • 5

    Pour the batter evenly into the prepared baking dish or ramekins.

  • 6

    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.

  • 7

    Allow the custard cake to cool slightly before serving. Enjoy it warm for a comforting meal or let it cool completely for a firmer texture.

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

Enjoy this light and fluffy protein-packed custard cake featuring a blend of egg whites, vanilla whey protein, and almond flour. Infused with natural vanilla bean and a hint of stevia for sweetness, this cake boasts an impressive protein profile to fuel your day while staying within a balanced calorie range.

NUTRITION

364kcal
Protein
45g
Fat
15.7g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites (240g)

1/2 scoop Vanilla Whey Protein Isolate (15g)

1/4 cup Almond Flour (28g)

1/2 cup Unsweetened Almond Milk (120g)

1/2 tsp Baking Powder (2.5g)

1/2 tsp Vanilla Bean or Extract (2.5g)

1 packet Stevia (1g)

PREPARATION

  • 1

    Preheat the oven to 350°F (175°C) and lightly grease a small baking dish or individual ramekins.

  • 2

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

  • 3

    Gently fold in the vanilla whey protein isolate, almond flour, and baking powder until fully incorporated.

  • 4

    Stir in the unsweetened almond milk, vanilla bean (or extract) and stevia until the batter is smooth and homogeneous.

  • 5

    Pour the batter evenly into the prepared baking dish or ramekins.

  • 6

    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.

  • 7

    Allow the custard cake to cool slightly before serving. Enjoy it warm for a comforting meal or let it cool completely for a firmer texture.