Italian · Dessert
Almond Flour Protein Cake
A dense, moist Italian-style almond cake reworked with whey protein isolate and Greek yogurt in place of butter and most of the sugar, keeping the nutty almond character while nearly doubling the protein per slice. Fresh raspberries on top add brightness, colour and a dose of fibre without tipping the calories.
$2
15 minsPrep
28 minsCook
73 minsTotal
MediumLevel
Nutrition per serving
369Calories
32.9gProtein
21.4gFat
27.5gCarbs
4.1gSugar
4.9gFiber
392mgSodium
191mgChol
3.5gSat Fat
422mgPotassium
227mgCalcium
2.2mgIron
0.7mcgVitamin B12
8.1mgVitamin C
0gPolyol
15gAllulose
0.7gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 170°C and line the base of a 10cm springform tin with parchment, greasing the sides lightly.
2
In a bowl, whisk the whole egg and egg white with the allulose for 2 minutes until pale and slightly thickened.
3
Whisk in the greek yogurt, lemon zest, lemon juice and vanilla extract until smooth.
4
In a separate bowl, combine the almond flour, whey protein isolate and baking powder, breaking up any lumps.
5
Fold the dry mixture into the wet mixture in two additions until just combined and no dry streaks remain.
6
Pour the batter into the prepared tin and smooth the top with a spatula.
7
Bake for 26-30 minutes until the top springs back and a skewer comes out clean.
8
Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely, about 30 minutes.
9
Once fully cooled, top with the fresh halved raspberries just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g almond flour
- 1.2 oz35g whey protein isolate
- 2 1/82 1/8 eggs, beaten (100g)
- 1 1/41 1/4 egg whites (40g)
- 1.8 oz50g greek yogurt
- 1.1 oz30g allulose
- 0.1 oz4g baking powder
- 0.2 oz6g zested and juiced lemon
- 0.1 oz4g vanilla extract
- 1.8 oz50g halved raspberry
