Servings & Timing
Serves: 6 slices
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 30 minutes
Ingredients List
Base Ingredients
- 8 oz light cream cheese, softened
- ½ cup plain non-fat Greek yogurt
- 4 large eggs, separated
- ½ cup vanilla or unflavored whey protein powder
- ¼ cup sugar or zero-calorie sweetener
- 2 tbsp cornstarch or oat flour
- ¼ cup milk (almond or dairy)
- 1½ tsp vanilla extract
- ¼ tsp salt
Optional Flavor Boosters
Instructions
1. Preheat & Prepare
Preheat oven to 325°F (165°C).
Line an 8-inch springform pan with parchment paper.
2. Mix the Base
In a large bowl, whisk together:
- Cream cheese
- Greek yogurt
- Egg yolks
- Sweetener
- Vanilla extract
- Milk
Whisk until completely smooth.
3. Add Dry Ingredients
Whisk in:
- Protein powder
- Cornstarch or oat flour
- Salt
- Lemon zest (if using)
Set aside.
4. Whip the Egg Whites
In a clean bowl, beat egg whites with cream of tartar until stiff peaks form.
5. Fold Gently
Gently fold egg whites into the batter in 3 additions, using a spatula.
Do not overmix — keep the batter airy and light.
6. Bake
Pour batter into prepared pan.
Bake for 40–45 minutes until set but slightly jiggly in the center.
7. Cool Slowly
Turn oven off, crack the door slightly, and let cake cool inside for 20 minutes.
Remove and cool completely before slicing.
Nutrition (Entire Cake – Approximate)
- Calories: ~185
- Protein: ~38g
- Carbs: ~12g
- Fat: ~4g
- WW Points: ~2 points (entire cake)
