Protein Egg Puff Dessert

• servings: 8

Ingredients

500g of Egg whites

1 tsp Cinnamon

1 tsp Vanilla Extract

50g Monk Fruit (or sweetener of your choice)

Toppings (like the photo)

Fresh sliced strawberries

Sliced almonds

Unsweetened shredded coconut (looks like that’s sprinkled on top)

Light whipped cream

Optional drizzle of sugar-free maple syrup or a little honey if it fits your macros

If you’re trying to maximize protein while keeping it macro-friendly, you can also fold 1 scoop (25–30 g) vanilla whey/casein blend into the batter before baking. It makes the dessert more cake-like and adds another 20–25 g of protein.

Directions

Preheat your oven to 350°F (175°C).

Lightly grease an 8×8-inch baking dish, 9-inch pie plate, or oven-safe skillet with cooking spray.

Whisk together the egg whites, cinnamon, vanilla, and monk fruit until everything is well combined. You don’t need to whip them into peaks—just make them slightly frothy.

Pour the mixture into the prepared dish.

Bake for 25–35 minutes, or until:

the center is set, the edges are lightly golden, and a toothpick inserted in the center comes out clean.

Let it cool for 3–5 minutes. It will puff up in the oven and then settle slightly as it cools—that’s completely normal.

For the fluffiest texture

If you have a stand mixer or hand mixer, beat the egg whites for 2–3 minutes before adding the other ingredients. This incorporates more air and gives a more soufflé-like texture.

Notes

Macros (each) Calories 37 Protein 7g Fat 0g Carbs 8g Net Carbs 0g