Flourless Protein Cake with Blueberries
This flourless protein cake with blueberries is an easy, wholesome, high protein and gluten-free dessert. It has jelly-like texture, is sweet and fruity.
Servings: 10 slices
Ingredients
- 3 cups unsweetened plain Greek Yogurt
- 1/3 cup powdered sugar you can add up to 1 cup of powdered sugar if you're more a sweet tooth
- 6 eggs
- 1 cup cornstarch
- 2 cups blueberries
Instructions
- Preheat the oven to 340F. Place a round piece of parchment paper on the bottom of a 9-inch cake form, spray with cooking oil and set it aside.
- In a large bowl, whisk together Greek yogurt and sieved powdered sugar.
- Then, crack in 6 eggs and whisk them together.
- Then, using a sieve add in the cornstarch and whisk it in.
- Finally, add in the blueberries and fold them into the batter.
- Now, pour the batter into the cake form and bake in the oven for 50 minutes. Then, increase the heat to 350F and bake for another 20 minutes until the sides of the cake turn gold.
- Remove from the oven and let the cake cool down inside the cake form.
- Once it’s no longer hot, cover with a plate and place in the fridge for 1-2 hours for the cake to set.
- Remove from the fridge, cut with a knife around the edges and remove the cake from the form. Slice and enjoy!
Nutrition
Serving: 1 slice (5 oz) | Calories: 163kcal | Carbohydrates: 22g | Protein: 11g | Fat: 3.2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 1.1g | Cholesterol: 115mg | Sodium: 69mg | Potassium: 160.5mg | Fiber: 0.8g | Sugar: 8.8g | Calcium: 94mg | Iron: 0.7mg