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 and fluffy custard cake bursting with vanilla bean flavor and a protein punch. This reimagined treat balances creamy textures with the subtle crunch of almond flour, making it perfect for any meal. Enjoy it warm for breakfast, as a light lunch or dinner option that nurtures your fitness goals while satisfying your sweet cravings.

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NUTRITION

339kcal
Protein
50.5g
Fat
12.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

3 egg whites

1 scoop vanilla whey protein isolate

1/4 cup nonfat Greek yogurt

2 tbsp almond flour

1/2 vanilla bean

1/2 tsp baking powder

1 tsp sweetener (optional)

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PREPARATION

  • 1

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

  • 2

    Separate the egg, keeping the whole egg and egg whites in one bowl. Beat them lightly until frothy.

  • 3

    Add the vanilla whey protein isolate and nonfat Greek yogurt to the eggs. Whisk until the mixture is smooth and uniform.

  • 4

    Stir in the almond flour, baking powder, and a pinch of sweetener if using. Scrape in the seeds from the half vanilla bean to intensify the flavor.

  • 5

    Mix all ingredients until just combined, being careful not to overmix.

  • 6

    Pour the custard mixture into the prepared pan or divide evenly among ramekins.

  • 7

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

  • 8

    Let the custard cake cool slightly before serving. Enjoy warm for a delicate and 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 and fluffy custard cake bursting with vanilla bean flavor and a protein punch. This reimagined treat balances creamy textures with the subtle crunch of almond flour, making it perfect for any meal. Enjoy it warm for breakfast, as a light lunch or dinner option that nurtures your fitness goals while satisfying your sweet cravings.

NUTRITION

339kcal
Protein
50.5g
Fat
12.2g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

1 whole egg

3 egg whites

1 scoop vanilla whey protein isolate

1/4 cup nonfat Greek yogurt

2 tbsp almond flour

1/2 vanilla bean

1/2 tsp baking powder

1 tsp sweetener (optional)

PREPARATION

  • 1

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

  • 2

    Separate the egg, keeping the whole egg and egg whites in one bowl. Beat them lightly until frothy.

  • 3

    Add the vanilla whey protein isolate and nonfat Greek yogurt to the eggs. Whisk until the mixture is smooth and uniform.

  • 4

    Stir in the almond flour, baking powder, and a pinch of sweetener if using. Scrape in the seeds from the half vanilla bean to intensify the flavor.

  • 5

    Mix all ingredients until just combined, being careful not to overmix.

  • 6

    Pour the custard mixture into the prepared pan or divide evenly among ramekins.

  • 7

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

  • 8

    Let the custard cake cool slightly before serving. Enjoy warm for a delicate and protein-packed treat.