Description
A moist and airy sugar-free cake soaked in a blend of almond milk, Greek yogurt, and heavy cream, topped with whipped cream and a hint of cinnamon.
Ingredients
Scale
- 1 1/2 cups almond flour
- 1 tbsp whey protein isolate
- 1/2 cup allulose
- 1 tsp baking powder
- 1/4 tsp fine sea salt
- 3 large eggs, separated
- 2 additional large egg whites
- 1/3 cup Greek yogurt
- 1/2 tsp vanilla bean powder
- 1/2 cup almond milk
- 1/2 cup Greek yogurt
- 2 tbsp heavy whipping cream
- 3 tbsp allulose (for soaking)
- 1/2 cup heavy whipping cream, cold
- 1/4 cup Greek yogurt
- 2 tbsp powdered monk fruit
- 1/2 tsp vanilla bean powder
- 1/4 tsp ground cinnamon
Instructions
- Preheat your oven to 325°F and grease a 2.5-inch deep 8×8 baking dish.
- Whisk together almond flour, whey protein, baking powder, and salt in a mixing bowl.
- Beat the egg yolks and allulose on high for about 3 minutes until pale and thick.
- Fold in the Greek yogurt and vanilla bean powder until smooth.
- Gradually fold the dry ingredients into the wet mixture.
- Beat the egg whites until medium-stiff peaks form.
- Fold a third of the egg whites into the batter, then gently add the remaining whites.
- Pour the batter into the prepared dish and bake for 26-30 minutes.
- Cool the cake for about 20 minutes and poke holes every 1/2 inch.
- Whisk together almond milk, Greek yogurt, heavy cream, and allulose in a separate bowl.
- Pour the soaking mixture over the warm cake in three additions, allowing time for absorption.
- Refrigerate the cake for at least 4 hours to chill and set.
- Beat the cold heavy cream until medium-stiff peaks form for the topping.
- Combine yogurt, powdered monk fruit, and vanilla bean powder in another bowl, then fold it into the whipped cream.
- Spread the whipped cream mixture over the cake and chill again for 45-60 minutes before slicing.
Notes
Make-ahead tips: This cake tastes better the next day.
Cooking alternatives: An air fryer can be used, checking for doneness earlier.
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 0g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg