Lemon Protein Cloud Cake

Ingredients

• 150g vanilla protein yoghurt

• 2 eggs (separate 1 egg white and whip until soft peaks form)

• 10g Coco Earth Organic Coconut Flour

• 1–2 tbsp sugar-free granulated sweetener

• 1 tbsp lemon zest

Topping

• 1/4 cup (60g) vanilla protein yoghurt

• Lemon zest

• Frisp Coconut Crisps (optional, for extra crunch and yumminess)

• Monk fruit, golden malt syrup or maple syrup

Method

1. Whisk together the yoghurt, whole egg, egg yolk, sweetener, coconut flour and lemon zest until smooth.

2. In a separate bowl, whisk the remaining egg white with an electric hand mixer until soft peaks form.

3. Gently fold the whipped egg white through the batter.

4. Pour into a greased and lined ramekin or small baking dish (mine was 12cm).

5. Bake in a preheated oven at 175°C for 25 minutes, or until lightly golden and just set.

6. Cool and top with yoghurt and garnishes.

Special Thanks to Jade Rogulj (Insta Handle: jroguljnutrition) for inspiring this post with their amazing content.