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 light yet indulgent Protein-Packed Vanilla Bean Custard Cake that balances a tender, custard-like interior with a subtle crunch from almond flour. With a gourmet note of real vanilla bean and a boost of protein from whey isolate and Greek yogurt, this versatile cake is perfect for any meal of the day and will leave you both satisfied and energized.

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NUTRITION

410kcal
Protein
54g
Fat
15g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1/2 cup nonfat Greek yogurt (125g)

1 scoop vanilla whey protein isolate (30g)

1/4 cup almond flour (28g)

1 teaspoon vanilla extract (5g)

1/2 teaspoon baking powder (2.5g)

1 teaspoon stevia

Pinch of salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small round cake pan or ramekins with a light coating of cooking spray.

  • 2

    In a mixing bowl, whisk the egg whites until frothy. Stir in the nonfat Greek yogurt until smooth.

  • 3

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

  • 4

    Mix in the vanilla extract, baking powder, stevia, and a pinch of salt until you achieve a smooth batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top for even baking.

  • 6

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

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm for a comforting treat or chilled as a protein-rich dessert.

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 light yet indulgent Protein-Packed Vanilla Bean Custard Cake that balances a tender, custard-like interior with a subtle crunch from almond flour. With a gourmet note of real vanilla bean and a boost of protein from whey isolate and Greek yogurt, this versatile cake is perfect for any meal of the day and will leave you both satisfied and energized.

NUTRITION

410kcal
Protein
54g
Fat
15g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

3 large egg whites (approx 99g)

1/2 cup nonfat Greek yogurt (125g)

1 scoop vanilla whey protein isolate (30g)

1/4 cup almond flour (28g)

1 teaspoon vanilla extract (5g)

1/2 teaspoon baking powder (2.5g)

1 teaspoon stevia

Pinch of salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small round cake pan or ramekins with a light coating of cooking spray.

  • 2

    In a mixing bowl, whisk the egg whites until frothy. Stir in the nonfat Greek yogurt until smooth.

  • 3

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

  • 4

    Mix in the vanilla extract, baking powder, stevia, and a pinch of salt until you achieve a smooth batter.

  • 5

    Pour the batter into the prepared pan, smoothing the top for even baking.

  • 6

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

  • 7

    Allow the cake to cool slightly before serving. Enjoy warm for a comforting treat or chilled as a protein-rich dessert.