Raspberry Vanilla Protein Cake


This is my favourite low carb cake. Usually I make a low carb crust, but this time I tried without and the cake doesn’t really need one! It’s not the most beautiful cake, but it does the trick if you’re in the mood for a treat.

Servings:Ready in: 40 min
  • 3 egg whites
  • 150 g cottage cheese (1.5%)
  • 150 g quark (0.2%)
  • 100 g cream cheese (3%)
  • 30 g whey protein, vanilla flavoured*
  • pinch of vanilla powder
  • raspberries or other berries
  • optional: chopped almonds for garnish


  1. Preheat oven to 175 °C.
  2. Mix all ingredients.
  3. Put parchment paper in a springform pan (12 cm or make a double batch in a bigger pan, 24 cm).
  4. Pour the mixture into the pan and bake for 30 minutes.
  5. Serve with berries.
  6. The cake can be stored in the freezer up to 3 weeks.
* Add more vanilla powder if you’re using an unflavoured protein powder.

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