High-Protein Chocolate Egg Custard

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

High-Protein Chocolate Egg Custard

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Egg Custard

A silky chocolate custard baked with farm-fresh eggs and rich cocoa, finished with a sprinkle of dark chocolate for a decadent, melty bite.

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NUTRITION

351kcal
Protein
45.1g
Fat
12.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

0.75 cup Liquid Egg Whites

20 grams Chocolate Whey Isolate

1.5 tablespoons Unsweetened Cocoa Powder

0.5 cup Unsweetened Almond Milk

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

10 grams 70% Dark Chocolate Chips

14 grams Fresh Raspberries

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PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a large ramekin or baking dish.

  • 2

    Whisk the whole egg, egg whites, and almond milk in a mixing bowl until the mixture is uniform.

  • 3

    Slowly whisk in the cocoa powder, protein powder, and monk fruit sweetener until no lumps remain.

  • 4

    Stir in the vanilla extract and pour the liquid into the prepared ramekin.

  • 5

    Place the ramekin in a deep baking pan and fill the pan with hot water until it reaches halfway up the side of the ramekin.

  • 6

    Bake for 35 to 40 minutes until the custard is set at the edges but still slightly wobbly in the center.

  • 7

    Remove the ramekin from the water bath and immediately top with the dark chocolate chips while still warm.

  • 8

    Garnish with fresh raspberries and serve warm or chilled.

High-Protein Chocolate Egg Custard

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

High-Protein Chocolate Egg Custard

YOUR SOLIN GENERATED RECIPE

High-Protein Chocolate Egg Custard

A silky chocolate custard baked with farm-fresh eggs and rich cocoa, finished with a sprinkle of dark chocolate for a decadent, melty bite.

NUTRITION

351kcal
Protein
45.1g
Fat
12.1g
Carbs
14.4g

SERVINGS

1 serving

INGREDIENTS

1 large Egg

0.75 cup Liquid Egg Whites

20 grams Chocolate Whey Isolate

1.5 tablespoons Unsweetened Cocoa Powder

0.5 cup Unsweetened Almond Milk

1 teaspoon Vanilla Extract

1 tablespoon Monk Fruit Sweetener

10 grams 70% Dark Chocolate Chips

14 grams Fresh Raspberries

PREPARATION

  • 1

    Preheat your oven to 325°F and lightly grease a large ramekin or baking dish.

  • 2

    Whisk the whole egg, egg whites, and almond milk in a mixing bowl until the mixture is uniform.

  • 3

    Slowly whisk in the cocoa powder, protein powder, and monk fruit sweetener until no lumps remain.

  • 4

    Stir in the vanilla extract and pour the liquid into the prepared ramekin.

  • 5

    Place the ramekin in a deep baking pan and fill the pan with hot water until it reaches halfway up the side of the ramekin.

  • 6

    Bake for 35 to 40 minutes until the custard is set at the edges but still slightly wobbly in the center.

  • 7

    Remove the ramekin from the water bath and immediately top with the dark chocolate chips while still warm.

  • 8

    Garnish with fresh raspberries and serve warm or chilled.