NUTRITION

SERVINGS

INGREDIENTS

0.5 cup Egg whites

1 scoop Vanilla protein powder

0.5 cup Non-fat Greek yogurt

2 tbsp Coconut flour

1 tbsp Almond butter

1 tsp Vanilla bean paste

0.5 tsp Baking powder

1 tbsp Monk fruit sweetener

0.25 tsp Sea salt

PREPARATION

• 1

  Preheat oven to 350°F and lightly grease two 4-inch ramekins or small cake pans.

• 2

  In a medium bowl, whisk together the egg whites, 0.25 cup of Greek yogurt, almond butter, and vanilla bean paste until well combined.

• 3

  Sift in the vanilla protein powder, coconut flour, baking powder, monk fruit sweetener, and sea salt, stirring until a thick batter forms.

• 4

  Distribute the batter evenly between the two prepared pans and smooth the tops with a spatula.

• 5

  Bake for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean.

• 6

  Allow the cakes to cool completely on a wire rack before removing them from the pans.

• 7

  In a small bowl, whip the remaining 0.25 cup of Greek yogurt until creamy to use as the frosting.

• 8

  Place one cake layer on a plate, spread half the yogurt frosting, top with the second cake layer, and finish with the remaining frosting.