High Protein Raspberry Mousse Cake
Indulge in guilt-free decadence with this High Protein Raspberry Mousse Cake, a dessert that’s as nourishing as it is delicious. This no-bake recipe features a wholesome almond flour and rolled oats crust, infused with a touch of honey and coconut oil for a naturally sweet and nutty base. The luscious raspberry mousse layer combines fresh or frozen raspberries with creamy non-fat Greek yogurt, a hint of lemon juice, and vanilla protein powder for a vibrant, protein-packed treat. Fluffy, whipped egg whites folded into the mousse create a light, airy texture that melts in your mouth. Perfect for health-conscious dessert lovers, this cake is a showstopper for any occasion—serve chilled for a refreshing finish! Whether you're looking for a high-protein dessert or simply a light and fruity option, this recipe is the ideal fusion of flavor and nutrition.
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Recipe Information
Ingredients
- 1 cup almond flour
- 1 cup rolled oats
- 2 scoops protein powder (vanilla)
- 2 tablespoons coconut oil
- 3 tablespoons honey
- 2 cups raspberries (fresh or frozen, thawed)
- 2 cups Greek yogurt (plain, non-fat)
- 2 tablespoons lemon juice
- 2 teaspoons gelatin
- 2 tablespoons cold water
- 1 teaspoon vanilla extract
- 4 large egg whites
- 0.333 cup sugar
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, rolled oats, one scoop of protein powder, melted coconut oil, and 1 tablespoon honey. Mix until a crumbly dough forms.
Press the mixture evenly into the bottom of a 9-inch springform pan and bake for 10 minutes or until lightly golden. Remove from the oven and let cool completely.
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
In a blender or food processor, puree the raspberries until smooth.
In a medium saucepan, gently heat the raspberry puree with remaining honey and lemon juice, stirring until all is dissolved. Remove from heat and stir in the bloomed gelatin until fully dissolved. Allow to cool slightly.
In a large bowl, combine Greek yogurt, remaining vanilla protein powder, and vanilla extract. Stir in the raspberry mixture until smooth and fully incorporated.
In a separate clean bowl, beat egg whites with sugar until stiff peaks form.
Gently fold the egg whites into the raspberry mixture, being careful to maintain volume.
Pour the raspberry mousse over the cooled crust in the springform pan, smoothing the top with a spatula.
Cover and refrigerate for at least 4 hours or until set.
Run a knife around the edge of the cake to release it from the sides and carefully remove the springform pan.
Slice and serve chilled.
Nutrition Facts
Calories |
2469 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 36 mg | 12% | |
| Sodium | 726 mg | 32% | |
| Total Carbohydrate | 280.7 g | 102% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 165.8 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1062 mg | 82% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2522 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
