high protein cake

An easy Protein Coffee Cake complete with a Cinnamon Coffee Streusel, perfect for a healthy snack or dessert. Made with whole wheat pasty flour, Greek yogurt, only a little butter, and sweetened with protein powder, this recipe makes a high protein, sugar free and healthy coffee cake!

Protein Coffee Cake with Streusel (Complete but Easy)

Whole Wheat Pastry Flour (120 grams, see post for subs)

Vanilla Protein Powder (divided 45 grams, about 1½ scoop)

½ tsp Baking Powder

½ tsp Baking Soda

Salt

Non-fat Greek Yogurt (room temperature, 112 grams)

Almond Milk (room temperature, 120 milliliters)

Tbsp Butter (Softened)

Egg (room temperature)

Tbsp Whole Wheat Pastry Flour

Tbsp 1:1 Zero Calorie Sugar Replacement

Cinnamon

tsp Instant Coffee

1½ Tbsp Cold Butter (in cubes)

Preheat oven to 350°F and line an 8x8” baking pan with parchment paper; Spray sides with cooking spray.

In a bowl, combine whole wheat flour, half protein powder, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together butter and half protein powder using an electric hand mixer or paddle attachment until combined.

Add Greek yogurt, milk and egg and beat again.

Add dry mix to wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder and gluten from the whole wheat flour.

In another bowl, combine flour, zero calorie sugar replacement, cinnamon and coffee.

And butter cubes and a fork to work mixture to form heavy crumbs.

Spread ½ cake batter into baking pan, sprinkle on half streusel, spread remaining batter (flatten with back of spoon or spatula), top with remaining coffee-cinnamon mixture.

Bake on center rack for 25-30 minutes, until a tester inserted into the center comes out clean and center of cake is springy to touch.

Let cool in pan fro 15 minutes then transfer to a cooling rack to cool completely.

Make streusel:

A sweet, moist, skinny High Protein Cornbread recipe to pair with a cozy chili or bbq and meet your fitness goals. Make this protein powder cornbread recipe with Greek yogurt and whole wheat flour or gluten free flour - a perfect healthy cornbread with no sugar either!

Healthy High Protein Cornbread - Gluten Free & No Sugar!

Cornmeal (172 grams)

Gluten Free All Purpose Flour (or Regular, 60-80 grams)

Unflavored Protein Powder (45 grams,

Vanilla Protein Powder (22 grams)

tsp Baking Powder

Eggs

Almond Milk

Non-fat Greek Yogurt (225 grams)

Maple Syrup (Sugar-free recommended)

Tbsp Melted Butter (42 grams)

Preheat oven to 375°F and line an 8x8” baking pan with parchment paper or grease with butter.

In a bowl, combine cornmeal, whole wheat pastry flour, unflavored protein powder, vanilla protein powder, baking powder, and salt. Set aside.

In a large bowl, whisk together eggs, almond milk, yogurt and maple syrup.

Add dry mix to wet, and gently fold until combined.Add melted butter and stir again.DO NOT OVER-MIX or this will make dense cornbread.

Pour mixture into prepared pan and bake 25 minutes or until a toothpick inserted into center comes out with dry (or few crumbs)

Cool for 10 minutes, then remove from pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.

I made it into muffins and used corn in place of some of the corn meal and milk. It came out really filling and nice. Next time I will cook it less because I over cooked a bit

A healthy but still so good Matcha Protein Cake with earthy green tea flavor, subtle sweetness and soft sponge cake texture. This healthy matcha cake recipe is sweetened with protein powder, has no sugar and very little butter - the perfect healthy matcha dessert!

Matcha Protein Cake - Healthy but just Amazing!

Vanilla Protein Powder (45 grams, about 1½ scoop (whey and whey-caesin))

Tbsp Matcha Green Tea Powder

Tbsp Melted Butter (28 grams)

oz Sugar free Cool Whip (85 grams)

Preheat oven to 350°F and line an 8” round cake pan with parchment paper; Spray sides with cooking spray.

In a bowl, combine whole wheat pastry flour, vanilla protein powders, matcha green tea powder, baking powder and baking soda. Set aside.

In a large bowl, whisk Greek yogurt, milk, melted butter and egg.

Add in dry mix in wet and fold using a large spoon or spatula.DO NOT OVER-MIX or the cake will be tough because of the protein powder.

Pour mixture into baking pan.

Bake on center rack for 22 minutes.A tester inserted into the center will come out clean and top springy to touch.

In a small bowl stir cool whip.

Spread on top of (cooled) cake.

Frosting:

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