Oh my! Protein power on the go! And the perfect post workout snack, (leg day saviour). Sometimes it could be difficult getting my daily serving on protein into my macros, especially being pescatarian due to some limitations and repetitions of seafood. However, this recipes main ingredient is your everyday clean protein powder! I only use raw protein powder because I find whey/casein protein contains artificial sweeteners and too much dairy, but if you are okay with using processed protein, then make sure you opt for powders that use natural ingredients (GNC has some good brands). I will be posting some quick hints on the difference between raw and processed protein powder soon. Nonetheless, a big thank you goes out to @tastyhealth for this recipe! Check out her blog at proteinpow.com.
Recipe for big cake:
3 organic cage free eggs
4 organic cage free egg whites
1/4 cup+1tbsp coconut flour
1/3 cup almond flour
2 scoops gardens life raw vanilla protein powder
1.5 tsp lemon zest
4 stevia sachet packs
1 tsp aluminum free baking powder
1/2 tsp sea salt
1 cup unsweetened almond milk
2/3 cups organic frozen berries with 1/2 tsp arrowroot powder
Preheat oven to 350 degrees F.
Mix frozen blueberries and arrowroot powder in a separate bowl and set aside.
Mix eggs and sweetener with a hand mixer until well incorporated.
Add almond milk and lemon zest to the egg mixture and mix until well incorporated.
Mix dry ingredients and add to the egg mixture, make sure you mix properly to avoid lumps.
Lastly, slowly add frozen blueberries and arrowroot mixture to batter (you wan’t to add it carefully to avoid it mushing together).
Pour batter into a non stick greased baking pan an place in the oven.
Bake for 25-30 minutes or until the cake passes the toothpick test.
When ready, top with blueberry frosting or frosting of choice. I used 2 tbsp non fat plain greek yogurt, half a stevia sachet, and 1/4 cup melted frozen blueberries. You can also substitute yogurt for coconut milk or unpasteurized regular/fat free cream cheese.