High Protein Sugar-Free Vanilla Almond Cake
Indulge in a guilt-free treat with this High Protein Sugar-Free Vanilla Almond Cake—perfect for health-conscious dessert lovers! This light and fluffy cake is made with nutrient-rich almond flour and unsweetened vanilla protein powder, delivering a satisfying boost of protein in every slice. Sweetened naturally with your choice of a sugar-free alternative, this dessert is ideal for those following a low-carb or keto-friendly lifestyle. Greek yogurt and almond milk lend a moist, velvety texture, while a hint of pure vanilla extract enhances its aromatic flavor. Topped with slivered almonds for a delightful crunch, this easy-to-make cake bakes to perfection in just 30 minutes. Whether enjoyed as a post-workout snack, a midday treat, or a crowd-pleasing dessert, this high-protein cake is a delicious way to indulge without compromising on your healthy eating goals.
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Ingredients
- 200 grams almond flour
- 60 grams unsweetened protein powder (vanilla flavor)
- 1.5 teaspoons baking powder
- 0.5 teaspoons salt
- 3 large eggs
- 120 milliliters unsweetened almond milk
- 120 grams Greek yogurt (unsweetened, plain, or vanilla)
- 2 teaspoons vanilla extract
- 80 grams granulated sugar-free sweetener (e.g., erythritol, monk fruit sweetener)
- 30 grams slivered almonds (optional, for topping)
Directions
Step 1
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan or line it with parchment paper.
Step 2
In a large mixing bowl, combine almond flour, protein powder, baking powder, salt, and the sugar-free sweetener. Whisk to remove any lumps and evenly distribute the ingredients.
Step 3
In another bowl, whisk together the eggs, almond milk, Greek yogurt, and vanilla extract until smooth and well-combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until a smooth batter forms. Be careful not to overmix.
Step 5
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Step 6
Optional: Sprinkle the slivered almonds on top of the batter for added texture and flavor.
Step 7
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Step 9
Slice and serve the cake on its own or with a dollop of sugar-free whipped cream if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
| Serving size | (782.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1901.0 |
| Total Fat 134.4g | 0% |
| Saturated Fat 14.4g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 582mg | 0% |
| Sodium 2481.5mg | 0% |
| Total Carbohydrate 144.0g | 0% |
| Dietary Fiber 26.8g | 0% |
| Total Sugars 13.0g | |
| Protein 126.9g | 0% |
| Vitamin D 167.6IU | 0% |
| Calcium 1096.2mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 1002.6mg | 0% |
Source of Calories