Flourless Protein Cake with Strawberries
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A creamy, flourless cake with sweet strawberries and a hint of tangy lemon. This high-protein (7g protein), low-calorie (129 kcal), and gluten-free dessert.
Some of the best recipes I’ve come up with come from a sudden burst of inspiration, mixed with cravings.
It was a Sunday afternoon, and all I wanted was a strawberry shortcake. But I’ve worked so hard to stay on track with my health goals that I needed to satisfy my cravings another way.
All I had in the fridge was Greek yogurt and some delicious strawberries.
I started mixing things, and the result was this flourless protein cake with strawberries.
This is the best option if you are looking for something indulgent but wholesome at the same time.
Pin this now to find it later
Pin ItIt has a wonderfully unique, almost cheesecake-like texture. It’s creamy, dense, but still light at the same time.
And, the combination of tangy Greek yogurt, sweet strawberries, and a hint of lemon zest creates a truly special dessert.
Ingredients and Substitutes
Greek yogurt, I used Skyr, 1% fat (2 cups) – For a dairy-free option, replace with coconut yogurt or blended silken tofu.
Eggs (4) – If you want an alternative, you can use flaxseed eggs. For every egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water.
Powdered sugar (1/4 cup) – Swap with honey, maple syrup, or a low-calorie option, such as stevia or erythritol.
Cornstarch (2/3 cup) – You can also use arrowroot powder or tapioca starch (they are both gluten-free).
Shredded coconut (½ cup) – Replace with almond flour or ground almonds.
Vanilla extract (2 tsp) – You can also use fresh vanilla beans or vanilla bean paste.
Lemon zest, grated (1 tsp) – Lime zest or orange zest are also great alternatives.
Chopped strawberries (1 cup) – Try experimenting with other fruits like blueberries, raspberries, or peaches.
Cornstarch (1 tbsp)
How to Make Flourless Protein Cake with Strawberries
Step 1. Preheat your oven to 340°F and prepare an 8-inch springform by lining it with parchment paper and greasing its sides.
Grab a large bowl. Add the eggs and Greek yogurt.
Step 2. Whisk them together until they create a smooth batter.
Step 3. Sift the powdered sugar and cornstarch.
Step 4. Add the shredded coconut, vanilla extract, and lemon zest.
Step 5. Give the ingredients a good stir.
Step 6. Place the cornstarch in a small bowl and mix it with the strawberry slices. Add most of the strawberries to the batter.
Step 7. Fold in the strawberries.
Step 8. Pour the batter into the springform pan and top up with the leftover strawberries.
Step 9. Place it in the oven and bake for 40 minutes. Then, increase the temperature to 350°F and bake for another 10 minutes.
Step 10. Once it’s cooked, remove it from the oven and let it cool down inside the pan. When it has cooled down, place it in the fridge for 1-2 hours.
Pin this now to find it later
Pin ItHow I Would Modify This Recipe
- Add a Chocolate Twist: Fold in half a cup of sugar-free or dark chocolate chips along with the strawberries to create an even more decadent dessert.
- Boost the Protein: Add a scoop of vanilla protein or use an unflavored one. If the batter is too thick, add a splash of milk.
- Make it Nut–Free: Remove the shredded coconut if you are allergic to or intolerant of coconut.
My Tips & Tricks
- Don’t Overmix: Whisk the batter just until the ingredients are combined. Overmixing can make the cake tough.
- Use a Springform Pan: This type of pan makes it so much easier to remove the cake without breaking it. If you don’t have one, you can use a regular 8-inch cake pan; just make sure you line it well with parchment paper.
- Let It Cool Completely: The cake needs time to set as it cools. Be patient. I know it’s hard to resist temptation, but you’ll enjoy it better after it’s been in the fridge for an hour.
My Storage Tips
Place any leftovers in an airtight container and keep them in the fridge for up to 4-5 days. I don’t recommend placing it in the freezer since it can affect the texture when you thaw it.
Other Protein Cake Recipes
- Protein Raspberry Lemon Cake
- Flourless Blueberry Cottage Cheese Cake
- Flourless Chocolate Cake with Cottage Cheese
Flourless Protein Cake with Strawberries
Cals: 129 Protein: 7.4 Carbs: 17 Fat: 3.3
Ingredients
- 2 cups Greek yogurt I used Skyr, 1% fat
- 4 eggs
- 1/4 cup powdered sugar
- 2/3 cup cornstarch
- ½ cup shredded coconut
- 2 tsp vanilla extract
- 1 tsp lemon zest grated
- 1 cup chopped strawberries
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 340F. Line the bottom of the 8-inch springform pan with parchment paper and grease the sides.
- In a large bowl, combine Greek yogurt and eggs. Whisk together until smooth.
- Then, sift powdered sugar and cornstarch through a sieve and keep on mixing with the whisk throughout.
- Add in the shredded coconut, vanilla extract, lemon zest, and give it a mix.
- Toss strawberries with cornstarch in a small bowl. Then, fold in the majority of the strawberries into the batter, leaving a few out to top up the cake.
- Pour the batter into the springform pan and top up with the leftover strawberries.
- Bake in the oven for 40 minutes, then increase the temperature to 350F and bake for another 10 minutes. Remove the cake from the oven and let it cool down inside the pan. Then pop it into the fridge for 1-2 hours until the cake sets, and serve it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
