Flourless Protein Cake with Strawberries
Creamy flourless cake with sweet strawberries & tangy lemon. High-protein, gluten-free dessert that's surprisingly easy to make and incredibly delicious!
Servings: 10 slices
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
Serving: 1 slice (4 oz) | Calories: 129kcal | Carbohydrates: 17g | Protein: 7.4g | Fat: 3.3g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.8g | Cholesterol: 77mg | Sodium: 58mg | Potassium: 135.3mg | Fiber: 0.9g | Sugar: 6.8g | Calcium: 65mg | Iron: 0.6mg