This recipe came to me while I was driving home from work one day. I had been wanting to do a cake of sorts, but wasn’t exactly sure how to go about it. It wasn’t from research or testing out recipes that I stumbled upon this. I was actually scrolling through my Instagram feed and saw a couple cakes that led me to believe KetoConnect was destined to make the perfect keto cake. And, we did it. Our Protein Cakes are less than one net carb and taste like the real, damn deal. Watch me make them below!
Protein Desserts
The secret to this ultra low carb cake is the
Protein birthday Cake
We’ve created a chocolate protein cake for our chocolate lovers and a vanilla protein cake for our vanilla lovers! While Matt is more of a chocolate lover – making chocolate icing was his idea – I prefer the vanilla. But, you’re better off having one of each! A tip to making the frosting extra creamy and smooth is to ensure the butter is room temperature when you mix it. Not only will cold butter be harder to mix, but it will take longer and have a slightly different texture. However, if you want to omit the icing altogether I’d suggest adding a couple extra drops of Stevia to the cake batter for a sweeter cake, more like a birthday cake!
Protein Cake
If you’re a fan of using
Don’t forget that whatever
Recipe can be quickly added to MyFitnessPal – Search “KetoConnect – Protein Cake”
Protein Cake
Ingredients:
Protein Cake
- 2 scoops Protein Powder
- 1/4 cup oat fiber
- 1 1/2 tsp Baking powder
- 1/2 tsp Cream of Tartar
- 2 large eggs
- 1/3 cup Cream Cheese
- 1/4 cup sour cream
- 4 tbsp Butter
- 10 drops Liquid Stevia
- 1 tsp vanilla extract
Vanilla Frosting
- 1/4 cup Butter
- 1/2 cup swerve confectioner
- 1 tbsp Heavy Whipping Cream
- 1/2 tsp vanilla extract
Chocolate Frosting
- 1/4 cup Butter
- 1/2 cup swerve confectioner
- 2 tbsp Unsweetened Cocoa Powder
- 1 tbsp Heavy Whipping Cream
- 1/2 tsp vanilla extract
Instructions:
Cake
- Combine all dry ingredients in a bowl and set aside.
- Combine room temperature butter, cream cheese and sour cream in a bowl.
- Add eggs, vanilla extract, liquid stevia and combine well.
- Gently fold dry ingredients into wet ingredients. Make sure not to over mix! Lumps are okay.
- Pour mixture into a loaf pan and bake at 325 for 30 minutes.
- Allow to cool and then cut in half length wise. Cut two halves into 4 equal pieces and then 4 more equal pieces to resemble 8 mini cakes as seen above! Enjoy!
Icing
- Combine all ingredients until smooth.
- Store in fridge.
Notes
Written By
What is the nutritional information for the cake?
Can I use Psyllium Husk powder as a substitute for oat fiber?
I’d like to know the answer to this question as well! ?
I enjoy your videos & your recipes!
Is the frosting included into the macros? ty!
Hi Megha! I just made this and it is incredible!! I was wondering if you had tried freezing the cake for future use? Wondering if it would freeze and thaw successfully…thank you! GREAT recipe!
We have never tried freezing it. We keep it in the fridge for up to 10 days though!
Is it bad that I’m eating all the frosting while the cake is baking?! This is so delicious- I’m in heaven!
Can I use polyd fiber in place of oat fiber?
We’re unfamiliar with polyd fiber but if it is just a form of pure fiber I would imagine it would be very similar and should work as a substitute.
I made this yesterday, the only change I introduced was using Quest’s Banana Cream + 4 drops of stevia. Oddly enough I had to bake it for 1 hour (I have a brand new oven, set it at 325)! I am not sure why … In your video you mentioned you made it twice before getting it right. Could it be because I mixed in the clumps too much? It was just really bizarre. Other than that it tasted awesome, and I did over-indulge a bit lol 😉
I love it! I can have my cake and eat it too! The best part is these are so sweet and good one piece is enough <3
I forgot about this cakes until just now reading your comment! This is Matthews all time favorite recipe due to the awesome macros and how yummy the cake is 🙂 Glad you feel the same!
I am finally working up the courage to try baking something again. (Pinterest is killer on keto recipes) I only use your recipes or my own creations now for cooking.
Just curious, have you tried any other flavor protein powder?
Also, congrats on the new place and such an adorable puppy.
We’ve tried the toasted coconut Isopure which is also great – honestly, anything will work great, but if you go unflavored you can add some stevia drops to make up for some sweetness! And, thank you – we love our new place 🙂
Is there anything I could use in place of the oat fiber? Thanks
You could try psyllium husk or flax seed meal. They will give slightly different results.
I saw in the video that you used imitation vanilla, but the recipe calls for pure vanilla extract. Why would you use imitation instead of pure extract?
Because you’re trying to save money 🙂
Mat! Hahaha!
Do the macros you have listed include the frosting?
Yup
Is the macros on MFP for one slice or the entire cake? Thanks.
It’s for 1 recipe divided into 8. If you watched the video it’s for one of the cakes we make on that!
As an FYI, don’t bake with Whey protein because it will taste metallic and not very appealing. This information came from a culinary friend of mine, so I thought I would share this with you guys.
We bake with whey protein all the time and enjoy the flavor, thanks for the info.
I have never tried ISOPURE, but agree that if you find a protein powder that tastes and mixes well, then you stick with it. I’m not affiliated, but after years have found a good protein powder, that I figured I’d mention if you wanted to try something else. Or, if you know something that I should be aware about involving the protein powder, please let me know. Allmax, ISOFLEX, makes a banana and chocolate peanut butter, my favorite, that taste really good. It uses the same sucralose that ISOPURE does, but it does carry one carb. Thinking of trying the banana with your cake recipe.
Have you used protein powder with your frosting recipe? I know our protein intake is to be “moderate” but was thinking banana cake with peanut butter chocolate frosting sounds pretty good.
I think I might have tried that protein before but I’m not sure. Definitely a good suggestion to try some protein powder in the frosting. We’ll probably give that a try tonight! Thanks!
I just watched the video and wanted to comment on the powdered sugar substitute and your mention of erythritol. You two probably already know about this little trick, but I’ve recently discovered that you can powderize erythritol almost instantly in a spice grinder. I found that I can do about 1/4 cup at a time in mine. I think the measurements might change from granulated to powdered, but I ended up using the powdered in lieu of granulated in the same measurement for another recipe and it turned out well in terms of consistency.
I’ve found that too much erythritol in a recipe actually makes it burn the mouth – what we experienced in this other recipe. Maybe that’s just us.(Or the recipe just required too much – it was someone else’s!)I can’t tolerate the taste of stevia or use any other common substitutes, so we’re stuck with very few options. Thanks for all your recipes!
Ok, you guys seriously thought of everything. I can’t believe you even added this on MFP! Extra kudos for that! Now I’m off to buy some ingredients and then get to baking. Thank you!
Thanks! We just started doing that 🙂
Love this. Got a huge bag of oat fiber a few months ago and haven’t figured out how to use it. I’ll definitely try this out! I’ve also been thinking about trying it on the dinner roll recipe, since that has a lot of fiber in it. Do you think it would work if I substituted some of the psyllium or the coconut flour with a bit of oat fiber?
Along the lines of Andres’ question, I’d be interested to know if you think oat fiber and psyllium husk powder are interchangeable in recipes (flavor aside)? Thanks!
Hi,
the link to print just the recipe does not work.
Thank you 🙂
Is it working now? I think it should be fixed.
Whwre can i find oat fiber and is it keto approved? Thought oats werent
I just updated the link. It’s basically 100% fiber.
Can we use psyllium husks or ground flax seed for the fiber?
You can find flax seed meal in the gluten free section of the baking aisle. Psyllium husk fiber is usually in the fiber supplements section.
I’ve been making this cake for a couple months now but do you think it would be ok not adding the cream of tarter its expensive ?
I Just made it and used apple cider vinegar as a substitute for the cream of tartar. You can also use lemon juice. Google it