High Protein Sugar-Free Vanilla Almond Cake
Indulge guilt-free with this High Protein Sugar-Free Vanilla Almond Cake, a delightful dessert that’s as nutritious as it is delicious. Made with wholesome almond flour, unsweetened vanilla protein powder, and Greek yogurt, this cake is a protein-packed treat perfect for those seeking a low-carb, sugar-free option. Its moist, tender crumb is lightly sweetened with your favorite sugar-free sweetener, while a hint of vanilla extract elevates its flavor. Topped with optional slivered almonds for extra texture and crunch, this cake is quick to prepare, requiring just 15 minutes of prep time and 30 minutes of baking. Whether enjoyed as a snack, post-workout boost, or healthier dessert, this gluten-free, keto-friendly recipe is sure to become a household favorite. Serve with sugar-free whipped cream or fresh berries for an extra special touch!
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Recipe Information
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)
Instructions
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan or line it with parchment paper.
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.
In another bowl, whisk together the eggs, almond milk, Greek yogurt, and vanilla extract until smooth and well-combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until a smooth batter forms. Be careful not to overmix.
Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
Optional: Sprinkle the slivered almonds on top of the batter for added texture and flavor.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
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.
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
Calories |
1901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2482 mg | 108% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 26.8 g | 96% | |
| Total Sugars | 13.0 g | ||
| Protein | 126.9 g | 254% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 1096 mg | 84% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1003 mg | 21% | |
*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.
