Would you like some more cake? Yes, please, because these protein cakes contain a lot of protein, low sugar content, and the production speed is very fast. Whether it’s breakfast in the morning or cake table in the afternoon, it’s very suitable for dessert.
“If I expect you today, I will eat protein cake here…” what is better than the freshly baked cake? No, at least not for me. I like cake and everything about it. Muffins, pancakes and cinnamon rolls make me weak.
However, if I eat every piece of cake I send, my hips may soon gain a few pounds. Since strict bans are not an option for me, I am looking for a solution that combines my passion for cake and fitness.
Bake with protein powder
But anyone who has ever tried baking with protein powder knows that these baking attempts often end in medium-sized disasters. Thankfully, when I gave them countless protein pancakes, many people around me had declined, and it said “this time is really delicious!” Give it a try. Of course not.
Pancakes are strangely dry and elastic at the same time. They don’t taste like pancakes at all, but like old cocoa that has been in the closet for a long time.
I’m not the kind of person who gives up (at least in baking and formula development). I continue to bake with protein powder and eat protein rich creations by myself.
After many unsuccessful attempts, I successfully made a cupcake rich in protein and low sugar by replacing various components in the carbohydrate trap cake, which can also be eaten as breakfast.
Protein muffin formula
Protein rich cupcakes can be made quickly, and only the ingredients of ordinary fitness kitchen fairy in the storage room at home are needed. Low sugar muffins are ideal for baking and freezing.
- 80 g quark (half fat or low fat)
- 80ml oatmeal drink or almond drink
- 100g almond powder
- 2 small eggs
- 50g protein powder (neutral or vanilla flavor)
- 1 tbsp cocoa powder
- 3 tablespoons xylitol or erythritol
- Sugar free chocolate or fruit for personal taste
- 1/4 teaspoon Thickener (locust bean gum or guar bean gum)
- 1 pinch of salt
- 1 teaspoon baking powder
- First, preheat the oven to 180 degrees.
- Then beat the eggs. Now add oatmeal drink and quark and mix well.
- Then mix the egg white powder with almond powder, salt and thickener. Now add erythritol, baking powder and cocoa powder, and stir again with a spoon.
- If the batter is too thin, add some protein powder or almond powder. Then add various ingredients, such as nuts, berries or chocolate.
- Then pour the batter into 4 heat-resistant coffee cups and bake for about 20-25 minutes. After 20 minutes, poke the dough with a wooden stick to check the consistency. Bake longer if necessary.
Protein cake is served per serving:
- 270 calories
- 16g fat
- 22G protein
- 10 g carbohydrate
However, the following also applies: please be moderate. Just because protein cupcakes are low in carbohydrates and provide extra protein does not mean they are calorie free. If you eat more than your energy needs, you will gain weight, whether you eat too much chocolate brownies or low carb cakes.
I wish you a rich cake on Monday and a wonderful start to the new week.