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 satisfying custard cake that marries the rich flavor of vanilla bean with a robust protein punch. This cake has a delicate, custard-like texture balanced by a subtle almond note, making it perfect for any time of the day. A delightful treat that doesn’t compromise on your protein goals, offering a silky, moist bite with each forkful.

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NUTRITION

324kcal
Protein
42.5g
Fat
14.1g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

2 large Egg Whites (66g total)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 cup Unsweetened Almond Milk (120g)

15 grams Almond Flour

1/4 teaspoon Baking Powder

1/2 teaspoon Vanilla Bean Seeds

1 pinch Stevia

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PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together the whole egg, egg whites, and unsweetened almond milk until well combined.

  • 3

    Stir in the vanilla whey protein isolate, almond flour, baking powder, vanilla bean seeds, and a pinch of stevia. Mix until the batter is smooth and free of lumps.

  • 4

    Pour the batter into the prepared baking dish, ensuring an even layer.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the custard cake is set and a toothpick inserted into the center comes out clean.

  • 6

    Allow the custard cake to cool slightly before serving. Enjoy warm for a soft, custard-like texture that is both decadent and protein-packed.

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 satisfying custard cake that marries the rich flavor of vanilla bean with a robust protein punch. This cake has a delicate, custard-like texture balanced by a subtle almond note, making it perfect for any time of the day. A delightful treat that doesn’t compromise on your protein goals, offering a silky, moist bite with each forkful.

NUTRITION

324kcal
Protein
42.5g
Fat
14.1g
Carbs
7.2g

SERVINGS

1 serving

INGREDIENTS

1 large Whole Egg (50g)

2 large Egg Whites (66g total)

1 scoop Vanilla Whey Protein Isolate (30g)

1/2 cup Unsweetened Almond Milk (120g)

15 grams Almond Flour

1/4 teaspoon Baking Powder

1/2 teaspoon Vanilla Bean Seeds

1 pinch Stevia

PREPARATION

  • 1

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

  • 2

    In a mixing bowl, whisk together the whole egg, egg whites, and unsweetened almond milk until well combined.

  • 3

    Stir in the vanilla whey protein isolate, almond flour, baking powder, vanilla bean seeds, and a pinch of stevia. Mix until the batter is smooth and free of lumps.

  • 4

    Pour the batter into the prepared baking dish, ensuring an even layer.

  • 5

    Bake in the preheated oven for 18-22 minutes, or until the custard cake is set and a toothpick inserted into the center comes out clean.

  • 6

    Allow the custard cake to cool slightly before serving. Enjoy warm for a soft, custard-like texture that is both decadent and protein-packed.