High Protein Pastel de Elote

Elevate your snack game with this High Protein Pastel de Elote, a nutritious twist on the traditional Mexican corn cake. Bursting with the natural sweetness of fresh corn kernels, this recipe swaps out heavy ingredients for high-protein alternatives like egg whites, non-fat Greek yogurt, and vanilla protein powder, making it the perfect guilt-free treat. A touch of cinnamon, melted coconut oil, and coconut sugar add wholesome flavor, while cornmeal ensures the classic texture you love. Ready in just over an hour and perfect for meal prep, this high-protein corn cake is satisfying, flavorful, and versatile—ideal for breakfast, post-workout fuel, or even a healthy dessert. Serve warm or chilled and let every bite transport you to a world of comfort and health-conscious indulgence!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 4 cups Fresh corn kernels (from about 6 ears)
• 4 large Egg whites
• 1 cup Non-fat Greek yogurt
• 0.5 cup Unsweetened almond milk
• 0.5 cup Vanilla protein powder
• 0.5 cup Cornmeal
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 0.25 cup Brown sugar or coconut sugar
• 2 tablespoons Coconut oil, melted
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking dish with non-stick spray or a little extra coconut oil.

Step 2

Place the fresh corn kernels in a food processor or blender and pulse until mostly smooth with some texture remaining.

Step 3

In a large mixing bowl, combine the blended corn, egg whites, Greek yogurt, and almond milk. Mix until well combined.

Step 4

Add the vanilla protein powder, cornmeal, baking powder, salt, and sugar to the wet mixture. Stir until all ingredients are incorporated.

Step 5

Slowly fold in the melted coconut oil, cinnamon, and vanilla extract until the batter is smooth and consistent.

Step 6

Pour the batter into the prepared baking dish, spreading it evenly with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

Step 8

Remove the cake from the oven and let it cool in the dish for at least 15 minutes before slicing.

Step 9

Serve the Pastel de Elote warm or at room temperature. Enjoy as a hearty snack or as part of a meal!

Nutrition Facts

Serving size	1700.4 grams (1700.4g)

Amount per serving	% Daily Value*
Calories	2088

Total Fat 46.40g	59%
Saturated Fat 26.20g	131%
Polyunsaturated Fat 0.30g
Cholesterol 37mg	12%
Sodium 2486mg	108%
Total Carbohydrate 330.60g	120%
Dietary Fiber 33.70g	120%
Total Sugars 129.20g
Protein 126.60g	253%

Vitamin D 44IU	219%
Calcium 907mg	70%
Iron 10mg	58%
Potassium 3706mg	79%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 18.6%

Protein: 22.5%

Carbs: 58.9%