NUTRITION

SERVINGS

INGREDIENTS

0.5 cup non-fat Greek yogurt

3 large egg whites

1.5 scoop salted caramel protein powder

1.5 tbsp almond flour

0.5 tsp baking powder

0.25 tsp sea salt

0.5 cup fresh blueberries

1 tsp sliced almonds

PREPARATION

• 1

  Preheat oven to 350°F (175°C) and lightly grease a small 6-inch oven-safe cake pan or large ramekin.

• 2

  Whisk the non-fat Greek yogurt and egg whites in a mixing bowl until the mixture is completely smooth and slightly aerated.

• 3

  Stir in the salted caramel protein powder, almond flour, baking powder, and sea salt until a thick, uniform batter forms.

• 4

  Gently fold in most of the fresh blueberries, reserving a few to press into the top.

• 5

  Pour the batter into the prepared pan and smooth the surface with a spatula.

• 6

  Scatter the remaining blueberries and sliced almonds over the top of the cake.

• 7

  Bake for 22-25 minutes until the edges are golden brown and the center is set but still chewy to the touch.

• 8

  Let the cake rest for 10 minutes before slicing to allow the dense texture to firm up properly.