Cinnamon Swirl Protein Cake
Have dessert for breakfast with this delicious Cinnamon Swirl Protein Cake! It’s high in protein, easy to make, and stores well in the fridge.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Preheat the oven to 325 F (165 C)
Blend oats, egg white, and water until the consistency is smooth (I use a Nutribullet) Pour the mixture into a bowl and whisk it together with the protein powder and 1 tsp. Stevia (the mixture should be like thick pancake batter).
Pour half of the batter into a small (about 4.5 inches across) nonstick pan and sprinkle with two-thirds of the cinnamon and 1 tsp. Stevia. Pour the remaining batter over and sprinkle with the rest of the cinnamon.
Pull a knife through the batter a few times to slightly mix in the cinnamon and Stevia.
Bake for 25 minutes and let it rest for a few minutes before serving.
If stored in the fridge, reheat for 30 sec in the microwave before serving.
Calories: 217kcal | Carbohydrates: 17.9g | Protein: 31.5g | Fat: 1.9g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.4g | Cholesterol: 12.5mg | Sodium: 145.9mg | Potassium: 247.8mg | Fiber: 4.2g | Sugar: 1.1g | Calcium: 511mg | Iron: 1.2mg | Net carbs: 13.7g