Protein Castella

Name: Protein Castella
Total time: 40 min
Yield: 123 g
Ingredients: WPI Isolated Whey Protein Powder 5 g; Truesweet Allulose 20 g; Seoul Milk Extra Rich Plain Yogurt Pure 20 ml; Leavening Agent (Baking Powder) 3 g; Gluten-free Almond Flour 15 g; Raw Egg 60 g

Cook 40 min Difficulty EASY 206 kcal

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Ingredients

Main ingredients

WPI Isolated Whey Protein Powder 5 g
Truesweet Allulose 20 g
Seoul Milk Extra Rich Plain Yogurt Pure 20 ml
Leavening Agent (Baking Powder) 3 g
Gluten-free Almond Flour 15 g
Raw Egg 60 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 21.48 g 35%

Protein 15.85 g 26%

Fat 10.82 g 39%

Serving size 123g

Cooking steps

1

Crack the eggs and separate the whites from the yolks.
2

Whisk the egg whites thoroughly to make meringue.
3

Mix milk, protein powder, and erythritol into the yolks.
4

Gently fold the meringue into the yolk mixture in 2-3 parts.
5

Pour the batter into an oven-safe mold.
6

Bake in a 180°C oven for 25-30 minutes.
7

Let it cool and cut into bite-sized pieces.

Protein Castella

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