Name: Protein-Packed Vanilla Bean Custard Cake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 large Egg Whites (approx 120g); 1 scoop Vanilla Protein Powder (30g); 1/4 cup Almond Flour (28g); 1/4 cup Non-Fat Greek Yogurt (60g); 1/2 cup Unsweetened Almond Milk (120g); 1 tsp Vanilla Extract (4.2g); 1 tsp Baking Powder (4g); 1 tsp Stevia (1g)

Protein-Packed Vanilla Bean Custard Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Protein-Packed Vanilla Bean Custard Cake

A delightfully light yet protein-rich custard cake that surprises with a smooth vanilla aroma and a tender crumb. Enhanced with protein powder, egg whites, and almond flour, this versatile dish makes a nourishing treat for any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.5g

Fat

16.3g

Carbs

16.9g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx 120g)

1 scoop Vanilla Protein Powder (30g)

1/4 cup Almond Flour (28g)

1/4 cup Non-Fat Greek Yogurt (60g)

1/2 cup Unsweetened Almond Milk (120g)

1 tsp Vanilla Extract (4.2g)

1 tsp Baking Powder (4g)

1 tsp Stevia (1g)

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 350°F (175°C) and lightly grease a small round cake pan or ramekin.
2
In a large bowl, whisk the egg whites until lightly frothy. Stir in the vanilla extract and stevia.
3
Add the protein powder, almond flour, and baking powder to the bowl. Gently fold until just combined.
4
Mix in the non-fat Greek yogurt and unsweetened almond milk, stirring until the batter is smooth and uniform.
5
Pour the batter into the prepared pan, smoothing the top with a spatula.
6
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7
Allow the custard cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.