Quick High Protein Keto Snack Cake
Quick High Protein Keto Snack Cake
This recipe is designed to teach everyone how to make quick high protein keto snack cake
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Servings: 6 slices
Ingredients
- 127 gram (1/2 cup) Greek yogurt
- 128 grams (1/2 cup) creamy peanut butter or seed butter
- 2 large room temperature eggs
- 60 grams (1/4 cup) keto maple syrup
- 1 tsp vanilla extract
- 25 grams (3 1/2 TBS) coconut flour
- 2 grams (1/2 tsp) baking powder
- 1 tsp vanilla extract
Topping
- 63 grams (1/4 cup) Greek yogurt
- 16 grams (1 TBS) creamy peanut butter
- 10 grams (2 TBS) cocoa powder
- 10 grams (2 tsp) keto maple syrup
- 2 tsp vanilla extract
- desired amount of keto milk and powdered monk fruit allulose blend I used 1 TBS keto milk and 2/3 cup powdered monk fruit allulose blend
Instructions
- Preheat oven to 350 degrees. Line and 8 x 4-inch loaf pan. Allow the paper to hang over the sides for easy removal. Set aside. In a large mixing bowl stir together all the cake ingredients until fully combined and a smooth batter has formed. Pour batter into the prepared loaf pan. Spread the batter evenly throughout the pan.
- Place the pan in the preheated oven. Bake for 20 to 22 minutes until the cake is golden and the edges are fully set. Once baked, remove the cake from the oven and allow to cool in the pan for 10 to 15 minutes until firm.
Topping
- Whisk all the topping ingredients in a medium mixing bowl until fully combined and smooth. Set aside. Line a worksurface with a silicone baking mat. Place a wire rack on the worksurface. Grasp the overhanging parchment paper and gently lift the cake out of the pan. Leave the paper attached to the cake and transfer the cake to wire rack
- Pour the topping evenly over the warm cake. Place the cake in the refrigerator for 1 hour until fully cooled. Remove the cooled cake from the refrigerator. Cut the cake into desired size pieces and serve immediately.