Make this if you have eggs and yogurt!

Ingredients

• 1 cup Greek Yogurt (plain, full‑fat, unsweetened)
• 2 scoops Vanilla Whey Protein Powder (approximately 60 g, vanilla flavored)
• 3 Large Eggs (room temperature)
• 1 Vanilla Bean (seeds scraped (the little black specs))
• 2 tablespoons Low‑Carb Sweetener (optional) (erythritol, monk fruit blend, or stevia to taste)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Prepare Pan

   Line the 8‑inch cake pan with parchment paper, allowing excess to hang over the sides for easy removal.

   Time: PT2M

3. Whisk Eggs

   Crack the three eggs into the mixing bowl and whisk until light and frothy, about 30 seconds.

   Time: PT3M

4. Combine Remaining Ingredients

   Add the Greek yogurt, vanilla whey protein powder, scraped vanilla bean seeds, and optional sweetener to the whisked eggs. Mix until the batter is smooth and free of lumps.

   Time: PT5M

5. Transfer Batter to Pan

   Pour the batter into the prepared pan and smooth the top with the back of a spoon or spatula.

   Time: PT2M

6. Bake the Cake

   Place the pan in the middle rack and bake for 25‑30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

7. Cool

   Remove the cake from the oven, let it sit in the pan for 5 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Cool completely before slicing.

   Time: PT10M

8. Serve or Store

   Slice the cake into 6 equal pieces. Serve immediately or store according to the storage guidelines.

   Time: PT0M

Nutrition Facts

Calories

210

Protein

6.5 g

Carbohydrates

4 g

Fat

12 g

Fiber

1 g