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

Savor a light, protein-packed custard cake that pairs the richness of whole eggs with the creaminess of cottage cheese and Greek yogurt, rounded off by the delicate aroma of vanilla bean. This balanced creation is baked to a subtle set perfection and finished with a tender, moist crumb that makes it a versatile meal for anytime enjoyment.

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NUTRITION

495kcal
Protein
47g
Fat
26.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (100g)

3 egg whites (100g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup nonfat Greek yogurt (61g)

1/3 cup almond flour (30g)

1 tsp vanilla bean extract (5g)

1 tsp stevia

1/4 tsp baking powder

Pinch of salt

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PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the low-fat cottage cheese and nonfat Greek yogurt until the mixture is smooth and creamy.

  • 4

    Fold in the almond flour, ensuring even distribution of the dry ingredient.

  • 5

    Add the vanilla bean extract, stevia, baking powder, and a pinch of salt. Mix gently until all ingredients are just combined.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the custard cake is set around the edges and a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature.

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

Savor a light, protein-packed custard cake that pairs the richness of whole eggs with the creaminess of cottage cheese and Greek yogurt, rounded off by the delicate aroma of vanilla bean. This balanced creation is baked to a subtle set perfection and finished with a tender, moist crumb that makes it a versatile meal for anytime enjoyment.

NUTRITION

495kcal
Protein
47g
Fat
26.2g
Carbs
19.6g

SERVINGS

1 serving

INGREDIENTS

2 whole eggs (100g)

3 egg whites (100g)

1/2 cup low-fat cottage cheese (113g)

1/4 cup nonfat Greek yogurt (61g)

1/3 cup almond flour (30g)

1 tsp vanilla bean extract (5g)

1 tsp stevia

1/4 tsp baking powder

Pinch of salt

PREPARATION

  • 1

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

  • 2

    In a large bowl, whisk together the whole eggs and egg whites until well combined.

  • 3

    Stir in the low-fat cottage cheese and nonfat Greek yogurt until the mixture is smooth and creamy.

  • 4

    Fold in the almond flour, ensuring even distribution of the dry ingredient.

  • 5

    Add the vanilla bean extract, stevia, baking powder, and a pinch of salt. Mix gently until all ingredients are just combined.

  • 6

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

  • 7

    Bake in the preheated oven for 20-25 minutes, or until the custard cake is set around the edges and a toothpick inserted in the center comes out mostly clean.

  • 8

    Allow the cake to cool slightly before slicing. Enjoy warm or at room temperature.