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
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I have been looking for protein powder recipes for years!!! So exciting!!
Do these actually taste good? Or just passable for something sweet? Not trying to start a riot…just a honest question. I have all the ingredients
BUT so often I am disappointed by “the best ever” somethings.
I love the mug bread mix and hope it is as good as that one.
I am not sure if you made this recipe yet but we found it to be very dry. Try their olive oil cake instead. I use the olive oil cake as a base for many different kinds of cake..like orange, lemon, and apple cake (made with chayote squash)
This cake blends well with many different spices.
I am still experimenting with different icing but our favorite with the olive oil cake is: cream 4 oz of cream cheese, mix in 1/2 cup heavy cream then add 1/4 cup Swerve confectioners
I love you guys. Wishing you a happy healthy baby.
I’ve heard that the protien powder can spike your blood sugar. Is this true?
Love watching your channel!
Any idea of a cup measurement for the whey protein? Mine doesn’t have a scoop ?
Hmmm – does it have the grams of a serving on the back of the label? I think many are around 28g which is close to 2T I believe.
Still too dry for me. I had to pitch it. I did use the Quest protein powder that is recommended for your waffle recipe. BTW I am a big fan of your podcasts, books, and videos, (and don’t forget “Murder She Ate”). Thanks for all your hard work!
The video looked like you were using cream cheese in the frosting, but it isn’t in the recipe. Were my eyes deceiving me? Also, is this the improved recipe,you mentioned in the more recent video?
The cubes that look like cream cheese is just butter 🙂 The recipe that is on the post is the up to date one.
Can I freeze this cake and icing? Also my cake turned out super dry and I couldn’t get it out of the pan even though its a non-stick pan and I sprayed with coconut oil. It tasted good though (especially with the icing). I too used the recipe in the book and it made way too much icing.
We have not tried freezing this cake, but it should work fine.
Can the oat fiber and isolate make a bread that actually taste and feels like bread?
I find the keto bread recipes either taste like egg, are too moist or too dry. Also psyllium husk simply taste nasty to me.
I am hoping these ingredients can help you recipe masters to crack the keto bread code.
ok so i just made the frosting from the Book recipe. and that recipe called for 1 1/2 cup swerve and this recipe calls for just 1/2 cup. Which is correct?
They are pretty much the same. The one in the cookbook just makes a larger amount of icing compared to this one. That is why the amounts are different.
Hi
so I was wondering if I can use the Better Stevia Glycerite instead of just Stevia drops, would the quantity be the same?
Yup! It should be the same amount.
Just a thought on vanilla. Make your own, just vanilla beans and vodka or bourbon (I prefer vodka) – it’s much less expensive than a bottle of pure vanilla extract and you can make a huge batch. Since it’s pretty much all alcohol it never expires.
Hi, new to keto and loving your YouTube videos and website! I just made the cake and really like it! I made the chocolate frosting and there is a bitter sort of metallic taste to me. Any ideas? Changes or adjustments I can try? I’m figuring it’s the Swerve. I’m bummed! Thanks much!
Yes, it is probably the swerve unless you used a metal bowl or something.
Hi! I just realized the recipe in the book for the icing calls for 2 sticks of butter instead of just one. That is probably why my icing got hard. 🙂
Thanks!
Hi! I made this last night and the cake came out super dry and the icing was hard after sitting in the fridge for 10 mins. What did I do wrong???
Thanks!!
Can I use bone broth protein powder instead of whey protein powder
That might work, but it would have a more savory taste.
Any advice on making cupcakes with this batter? Thanks. Love you guys. 🙂
You could just put it into cupcake liner cups and it should work 🙂
can oat fiber be substituted and cream of tarter as well?
You can try, but it would not have the same texture.