(No flour, no butter, no oil, no sugar)
High-Protein Cloud Cake
Ultra Light • Low Cal • WW-Friendly
🧾 Ingredients (1 small cake / 2–4 servings)
- 3 large egg whites
- ½ cup (120 g) non-fat Greek yogurt
- 1 scoop (~30 g) vanilla or unflavored protein powder
- 1 tbsp cornstarch (or oat fiber)
- 2–3 tbsp sweetener (erythritol / monk fruit / stevia blend)
- ½ tsp baking powder
- ½ tsp vanilla extract
- Pinch of salt
🍰 Protein Breakdown (approx.)
- Egg whites: ~11 g
- Greek yogurt: ~10 g
- Protein powder: ~17 g
Total: ~38 g protein
👩🍳 Instructions
- Preheat oven
170°C / 340°F
Line a small round pan (6–7 inch) with parchment. - Whip egg whites
Add salt and whip until stiff peaks form. - Mix yogurt base
In a separate bowl, whisk:- Greek yogurt
- Protein powder
- Cornstarch
- Sweetener
- Baking powder
- Vanilla
- Fold gently
Add whipped egg whites in 3 batches, folding gently to keep air. - Bake
Pour into pan and smooth top.
Bake 20–25 minutes until set and lightly golden. - Cool slowly
Turn off oven, crack door, let cake cool inside for 10 minutes (prevents collapse).
☁️ Texture
- Extremely light & airy
- Slight jiggle when warm
- Cheesecake-meets-soufflé feel when cooled
🍓 Optional Toppings (WW-Friendly)
- Powdered erythritol
- Fresh berries
- Sugar-free yogurt glaze
- Zero-cal syrup drizzle
🔁 Variations
- Chocolate: Add 1 tbsp cocoa powder
- Lemon: Add zest + lemon extract
- Extra protein: Replace cornstarch with collagen peptides
- Dairy-free: Use soy yogurt + plant protein
