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With this Cinnamon Swirl Protein Cake, you can have cake for breakfast! It’s a tasty, high-protein treat that will make you excited to get out of bed in the morning.
There is something so fun about starting the day with a sweet treat. I guess that’s why people love to wake up and have a big breakfast of waffles or pancakes drowning in syrup, right?
However, as someone living with diabetes, eating sugary pancakes smothered in syrup is not a good breakfast option.
That’s why I created this nutritious (and very delicious) cinnamon swirl protein cake.
Why you will love this cinnamon swirl protein cake
- It’s high in protein (34 grams per serving) and low in carbs (13.7 net carbs per serving)
- It only takes 30 minutes to make
- You can store it in the fridge for days so you always have breakfast or a snack ready
- It’s very filling and will give you energy for hours
Reader review
Best protein cake ever! I have never had much luck baking with protein powder before, but this was amazing. I have had it 4 days in a row now 🙂.
Madison
How to make cinnamon swirl protein cake
This delicious, breakfast-approved cake is very simple to make and requires only 6 ingredients (one of which is water!).
Step 1: Preheat the oven to 390 F (200 C).
Step 2: Blend all the ingredients except the cinnamon. The mixture should be like a thick pancake batter.
Step 3: Pour half the batter into a small (about 4.5 inches across) nonstick pan and sprinkle with the cinnamon.
Step 5: Pour the remaining batter on top.
Step 6: Pull a knife through the batter a few times to slightly mix in the cinnamon.
Step 7: Bake for 12 minutes and let it rest for a few minutes before serving.
Recipe tips and tricks
- Don’t try to increase the ingredients and make a “giant loaf.” If you do that, it won’t get cooked all the way through… and the last thing you want is a mushy protein cake!
- I love to make this cinnamon swirl protein cake in a small loaf pan because I can slice it up and eat one slice at a time, but you can make it in any oven-safe dish smaller than 6 inches in diameter.
- Make sure you’re using a protein powder that is suitable for baking and has a strong vanilla flavor. I use Met-RX Vanilla Protein but other brands should work as well.
- If you try this recipe and it doesn’t come out right, try changing your protein powder.
Substitutions and variations
- You can use almost any sweetener you like. Most low-carb sweeteners are ok for baking, and of course, regular sugar works great (if you don’t mind the carbs and calories)
- You can use a different protein powder, but it may take some trial and error to find one that works. Not all protein powders are great for baking, and it is hard to know which ones work without testing them.
- Using milk instead of water makes the cake slightly richer in texture.
- This recipe uses a lot of cinnamon. You can make the taste milder by reducing the cinnamon and adding a dash of vanilla essence.
What to serve with protein cake
When I eat this cake for breakfast, I typically drink a Skinny Vanilla Almond Latte or Orange Cinnamon Breakfast Tea (if I want to go all-out on cinnamon flavor).
For an afternoon snack, I often pair it with a low-carb smoothie. My favorites are a Low-Carb Carrot Smoothie or Low-Carb Watermelon Smoothie with Mint. The freshness from the smoothies is excellent with the heavy cake.
If you want to be a little crazy, you can slice the cake into pieces and put Sugar-free Cinnamon Applesauce on them. This is A LOT of cinnamon, but I love it!
Storage and freezing
- You can store cinnamon swirl protein cake in the refrigerator in an airtight container for 3-4 days.
- To reheat, place in the microwave for 30 seconds.
- I don’t recommend freezing it. It will get soggy when you defrost it.
More high-protein recipes
I love incorporating protein powder into my cooking. Here are a few of my favorite high-protein recipes that I know you’ll love!
For even more healthy high-protein recipes, take a look at my roundups of the best high-protein breakfast recipes.
Cinnamon Swirl Protein Cake
Ingredients
Batter
- ½ cup oats
- 2 egg whites, (2 ounces or 6 tablespoons)
- ⅔ cup water
- 2 scoops vanilla protein powder, (2 ounces)
- 1 teaspoon Stevia
- 1 teaspoons baking powder
- 1 tablespoon cinnamon
Instructions
- Preheat the oven to 390 F (200 C)
- Blend everything except the cinnamon until the consistency is smooth. The mixture should be like thick pancake batter.½ cup oats, 2 egg whites, ⅔ cup water, 2 scoops vanilla protein powder, 1 teaspoons baking powder, 1 teaspoon Stevia
- Pour half of the batter into a small (about 4.5 inches across) nonstick pan and sprinkle with the cinnamon.1 tablespoon cinnamon
- Pour the remaining batter on top.
- Pull a knife through the batter a few times to slightly mix in the cinnamon.
- Bake for 12 minutes and let it rest for a few minutes before serving.
Chris
You don’t say what a serving size is.
So how many servings per loaf are there ?
Christel Oerum, MS
This recipe is 2 servings, so 1 serving is half of the cake
Kathy
I saw this and gave it a peek. I would love to try it bit do not like Stevia or other sugar substitute. Could I use Sugar in the raw?
Christel Oerum, MS
You can use regular sugar but that will increase the amount of carbohydrates
Kathi
If the recipe is two servings, how many servings is it to get the loaf pan size that you show in the photos?
Christel Oerum, MS
That was a very small loaf pan, so it could only hold 2 servings
Diana
Can you use store bought egg whites?
Christel Oerum, MS
Yes, I usually use those
Deborah
I always purchase plain whey protein so that I have more control over ingredients. Do you think I could just add regular vanilla to this, or would that make the batter too wet?
Christel Oerum
If you use liquid vanilla you can subtract that 1 tsp from the water and it should be the same
Mary
I live alone in a small RV with no oven. Can you adjust this to make in a mug in the microwave?
Christel Oerum
What a great idea. Yeah, I think this would work as a mug cake