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 a delicate, protein-rich custard cake that features a creamy vanilla-infused custard baked to perfection. With light notes of almond and a subtle natural sweetness, this dish is a versatile option for breakfast, lunch, or dinner that keeps you satisfied and energized.

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NUTRITION

345kcal
Protein
38.2g
Fat
12.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

150g Non-fat Greek Yogurt

0.5 scoop Whey Protein Isolate (Vanilla Flavor) (~15g)

20g Almond Flour

0.5 Vanilla Bean

5g Erythritol

2 Tbsp Unsweetened Almond Milk (30g)

0.5 tsp Baking Powder

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PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or oven-safe dish.

  • 2

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

  • 3

    Add the non-fat Greek yogurt, unsweetened almond milk, and erythritol. Mix until combined.

  • 4

    Stir in the half scoop of vanilla-flavored whey protein isolate, almond flour, and baking powder until smooth.

  • 5

    Scrape the seeds from half a vanilla bean and add them to the mixture, stirring to distribute the flavor evenly.

  • 6

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 7

    Place the dish in the oven and bake for 20-25 minutes or until the custard cake is set and a toothpick inserted in the center comes out mostly clean.

  • 8

    Remove from the oven and allow it to cool slightly before serving to enjoy its creamy 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 a delicate, protein-rich custard cake that features a creamy vanilla-infused custard baked to perfection. With light notes of almond and a subtle natural sweetness, this dish is a versatile option for breakfast, lunch, or dinner that keeps you satisfied and energized.

NUTRITION

345kcal
Protein
38.2g
Fat
12.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

2 large Egg Whites (66g)

150g Non-fat Greek Yogurt

0.5 scoop Whey Protein Isolate (Vanilla Flavor) (~15g)

20g Almond Flour

0.5 Vanilla Bean

5g Erythritol

2 Tbsp Unsweetened Almond Milk (30g)

0.5 tsp Baking Powder

PREPARATION

  • 1

    Preheat your oven to 350°F and lightly grease a small ramekin or oven-safe dish.

  • 2

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

  • 3

    Add the non-fat Greek yogurt, unsweetened almond milk, and erythritol. Mix until combined.

  • 4

    Stir in the half scoop of vanilla-flavored whey protein isolate, almond flour, and baking powder until smooth.

  • 5

    Scrape the seeds from half a vanilla bean and add them to the mixture, stirring to distribute the flavor evenly.

  • 6

    Pour the mixture into the prepared dish, smoothing the top with a spatula.

  • 7

    Place the dish in the oven and bake for 20-25 minutes or until the custard cake is set and a toothpick inserted in the center comes out mostly clean.

  • 8

    Remove from the oven and allow it to cool slightly before serving to enjoy its creamy texture.