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    Protein Layer Cake – Single Serving Size

    May 3, 2019

    I picked up some Sprite Zero and Diet Root Beer at the store yesterday, and decided to play around with baking with it, and this fun cake was born! It is 5 ingredients, gluten free, under 180kcals, and customizable to whatever flavors you’d like!  Below, I shared my flavor variations for a Root Beer Float Cake and also a Lemon-Lime Cake

    There is also an ingredient option for this recipe (like the protein bread recipe) – both options result in cakes that are the same calorically, but one version is lower carb/higher protein.

    Macros for the Protein Pancake Version: 17p 17c 4f (174kcals)

    Macros for the Protein Powder Version: 26p 14c 1.5f (176kcals)

    Ingredients/Tools:

    Directions:

    1. Preheat the oven to 350F
    2. Mix together the following:
      • 20 grams of either the Pancake mix or Protein Powder (about 3 TBSP)
      • 14 grams (2 TBSP) of coconut flour
      • 1 Egg white (about 33grams)
      • 50 grams of 0% greek yogurt (about 1/3 of the 5.3oz container)
      • 3 TBSP of the diet soda
    3. Grease baking sheet/tin/mold
    4. Put the batter into either 5 of the silicon molds or 5 of the muffin tins (about 1 heaping TBSP per slot)
    5. Bake for 18-25minutes until they are done (the protein powder cooked faster than the pancake mix did, so you kind of have to keep an eye on these around the 20min mark)
    6. Remove from oven
    7. Eat as is, or stack and frost!

    Flavor Options I Played with: 

    1. Root Beer Float: use diet root beer, vanilla yogurt
    2. Lemon Meringue: use lemon meringue yogurt, and sprite zero

    *I used buttermilk pamcake mix and vanilla protein for both, but that could be another flavor to play with as well!

    Enjoy!!! Tag us in your creations so we can share them! @upliftfitnutrition #upliftyourlife @rebekahclementson

     

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