Cinnamon Swirl Protein Cake
Low calorie, low carb, and high protein breakfast cake with a cozy cinnamon ribbon.
Ingredients
Ingredients
- 1/2 cup rolled oats
- 2 large egg whites
- 2/3 cup water
- 2 scoops vanilla protein powder
- 1 teaspoon powdered Stevia or other granulated sweetener
- 1 teaspoon baking powder
- 1 tablespoon ground cinnamon
- Nonstick cooking spray or a small amount of oil for greasing the pan
Instructions
- Preheat the oven to 390°F and lightly grease a small nonstick baking pan about 4 to 4.5 inches across.
- Add the rolled oats, egg whites, water, vanilla protein powder, sweetener, and baking powder to a blender or food processor.
- Blend until the mixture is completely smooth and slightly thicker than pancake batter.
- Pour about half of the batter into the prepared pan and spread it into an even layer.
- Sprinkle the ground cinnamon evenly over the batter in the pan to create a solid cinnamon layer.
- Pour the remaining batter gently over the cinnamon layer, covering it as evenly as possible.
- Drag a thin knife or skewer through the batter a few times in a loose swirling pattern to create visible cinnamon ribbons without fully mixing the layers.
- Bake for 12 minutes, or until the top springs back lightly when touched and a toothpick inserted near the center comes out mostly clean.
- Let the cake cool in the pan for 2 to 3 minutes, then slice and serve warm or at room temperature.
Notes
- Use a good-quality vanilla protein powder you enjoy, as it strongly influences the flavor and texture of the cake.
- Do not overbake; the cake can become dry because of the protein powder and egg whites.
- Serve with fresh berries, a spoonful of Greek yogurt, or a splash of milk for extra moisture and protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave for 10 to 15 seconds.
- Do not overbake; the cake can become dry because of the protein powder and egg whites.
- Serve with fresh berries, a spoonful of Greek yogurt, or a splash of milk for extra moisture and protein.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the microwave for 10 to 15 seconds.