Delicious Healthy Biscoff Self Saucing Pudding made with protein powder, egg whites and biscoff cookies, no extra sugar or butter! A low sugar, low fat and high protein Biscoff pudding cake.
Ingredients
½cupVanilla Protein Powder, Whey-casein, 45g
3Biscoff Cookies, 24g
3TbspWhole Wheat Pastry Flour, 22g, see post for subs
½tspBaking Powder
½cupUnsweetened Almond Milk, 120ml
3Egg Whites, 90g
Topping:
2tspZero Calorie 1:1 Sugar Replacement, 8g
¼tspCinnamon
2Biscoff Cookies, 16g
2TbspHot Water, 30ml
Instructions
Preheat oven to 350°F and lightly grease 2 1-cup ramekins.
Place 3 biscoff cookies in food processor and blitz until crumbled.
In a bowl, whisk vanilla protein powder, crushed biscoff cookies, flour and baking powder.
Add almond milk and egg whites, and stir until combined.Batter should be smooth.Taste batter and add sweetener if needed.
Divide batter among 2 ramekins.
Topping:
Mix sweetener and cinnamon in a bowl.
Place 2 biscoff cookies in food processor and blitz until crumbled.
Sprinkle crushed biscoff, and then cinnamon-sugar mix evenly over batter.
Pour hot water over mixture using back of spoon to spread evenly.
Bake for 13-15 minutes. Top should be mostly set, but still slightly wobbly. It will harden when cool.Let cool for a few minutes and enjoy!
Notes
Taste the batter and see if you need some extra sweetener; I’d recommend stevia if needed.
See post for alternate ingredients, tips and storage options.
Nutrition value is calculated using products recommended below.