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 that packs a protein punch. This dish blends egg whites, nonfat Greek yogurt, and vanilla protein powder with a hint of oats and almond milk to create a satisfying meal perfect for any time of day. The delicate notes of vanilla bean and a touch of coconut oil add richness without overloading on calories, making it a balanced choice for those mindful of their macros.

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NUTRITION

355kcal
Protein
41g
Fat
8.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (~100g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 scoop Vanilla Protein Powder (~15g)

1/4 cup Rolled Oats (20g)

1/4 cup Unsweetened Almond Milk (60ml)

1/4 cup Nonfat Greek Yogurt (additional, 60g)

1 teaspoon Coconut Oil (5g)

1/2 teaspoon Vanilla Bean Extract

1 packet Sweetener (optional)

A pinch of Salt

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe dish with coconut oil.

  • 2

    In a mixing bowl, whisk the egg whites until slightly frothy. Add the nonfat Greek yogurt, additional Greek yogurt, and vanilla bean extract. Mix until smooth.

  • 3

    Stir in the vanilla protein powder and rolled oats. Gradually pour in the unsweetened almond milk while stirring to achieve a thick, pourable batter.

  • 4

    Add the sweetener and a pinch of salt to taste, mixing until all ingredients are well incorporated.

  • 5

    Transfer the batter into the prepared ramekin or dish. Smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the custard cake is set and slightly firm on top.

  • 7

    Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature for a protein-packed meal.

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 that packs a protein punch. This dish blends egg whites, nonfat Greek yogurt, and vanilla protein powder with a hint of oats and almond milk to create a satisfying meal perfect for any time of day. The delicate notes of vanilla bean and a touch of coconut oil add richness without overloading on calories, making it a balanced choice for those mindful of their macros.

NUTRITION

355kcal
Protein
41g
Fat
8.2g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

3 large Egg Whites (~100g)

1/2 cup Nonfat Greek Yogurt (120g)

1/2 scoop Vanilla Protein Powder (~15g)

1/4 cup Rolled Oats (20g)

1/4 cup Unsweetened Almond Milk (60ml)

1/4 cup Nonfat Greek Yogurt (additional, 60g)

1 teaspoon Coconut Oil (5g)

1/2 teaspoon Vanilla Bean Extract

1 packet Sweetener (optional)

A pinch of Salt

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C) and lightly grease a small ramekin or oven-safe dish with coconut oil.

  • 2

    In a mixing bowl, whisk the egg whites until slightly frothy. Add the nonfat Greek yogurt, additional Greek yogurt, and vanilla bean extract. Mix until smooth.

  • 3

    Stir in the vanilla protein powder and rolled oats. Gradually pour in the unsweetened almond milk while stirring to achieve a thick, pourable batter.

  • 4

    Add the sweetener and a pinch of salt to taste, mixing until all ingredients are well incorporated.

  • 5

    Transfer the batter into the prepared ramekin or dish. Smooth the top with a spatula.

  • 6

    Bake in the preheated oven for 20-25 minutes or until the custard cake is set and slightly firm on top.

  • 7

    Allow the cake to cool for a few minutes before serving. Enjoy warm or at room temperature for a protein-packed meal.