Peanut Butter Blueberry Protein Cake - Easy, Healthy, Low Sugar
Prep Time10mins
Cook Time27mins
Total Time37mins
Servings: 9pieces
Calories: 90kcal
Course: Breakfast, Dessert, Post-Workout
Cuisine: American
A light, fluffy and super easy Peanut Butter Blueberry Protein Cake for a perfect blueberry dessert recipe. This healthy blueberry cake is made with protein powder, Greek yogurt, and monk fruit for a low sugar breakfast cake. Gluten free and a Vegan option too.
Ingredients
60g1:1 Gluten Free Baking Flour, see post for subs
½cupVanilla Protein Powder, 45g, about 1½ scoops
¼cupZero Calorie 1:1 Sugar Replacement, 48g
3TbspPeanut Butter Powder, 18g
½tspBaking Soda
1cupNon-fat Greek Yogurt, 225g
⅓cupUnsweetened Almond Milk, 80ml
1TbspCreamy Peanut Butter, 16g
1cupBlueberries, 148g
1tspextra Flour
½Tbspextra Peanut Butter, 8g, Optional
Instructions
Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper.
In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda.
In a large bowl, whisk together Greek yogurt and almond milk.
Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cake gummy.
Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom.
Add blueberries and creamy peanut butter to batter and fold to combine.Do not over-mix.
Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining peanut butter (in swirls) and blueberries.
Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry.
Remove from oven and let cool completely.
Notes
Taste batter and add stevia sweetener if your protein powder is not sweet enough.
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.