110 grams egg whites OR 3 large egg whites
1 large egg
60 grams chestnut flour
60 grams pea protein isolate powder
2 tablespoons Natvia
1 teaspoon vanilla bean paste or pure extract or seeds from 1/2 vanilla bean
75 millilitres espresso coffee, brewed strong, and cooled
120 grams low-fat cottage cheese (1% fat) or quark or ricotta or thick Greek yoghurt
2 teaspoon baking powder (gluten-free)

110 grams egg whites OR 3 large egg whites 1 large egg 60 grams chestnut flour 60 grams pea protein isolate powder 2 tablespoons Natvia 1 teaspoon vanilla bean paste or pure extract or seeds from 1/2 vanilla bean 75 millilitres espresso coffee, brewed strong, and cooled 120 grams low-fat cottage cheese (1% fat) or quark or ricotta or thick Greek yoghurt 2 teaspoon baking powder (gluten-free)

Preheat the oven to 170℃. Have ready 5 silicon bar molds or bar tins. You can use standard muffin or cupcake tins if you don’t have bar tins. If not using silicon molds, spray each tin with a little oil spray and line with a strip of non-stick baking paper to run along the base and up the sides. This will help you ease them out of the molds. Set aside.
Blend all the ingredients together in the bowl of a mixer or in a food processor. Yep, that’s pretty much it.
Divide the batter between the bar molds. Bake for about 20 minutes until risen, and cooked through. Transfer the molds to a wire rack and leave to cool slightly before turning out of the molds. Serve slightly warmed, or at room temperature.
Store leftover cakes in an airtight container in the refrigerator. They will keep for a few days.