Keto Protein Poptart Cake
Abigail Dyga
over 1 year ago
This delicious cake is a low-carb, high-protein alternative to traditional poptarts. It's perfect for breakfast or as a snack on the go!
Cooking Time
30 minutes
Serving Size
8
Nutrition Per Serving
Cal
240
Protein
9g
Fat
20g
Sat Fat
9g
Carbs
8g
Chole
70mg
Fiber
3g
Sugar
1g
Sodium
200mg
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/4 cup vanilla whey protein powder
- 1/4 cup erythritol
- 1/4 tsp salt
- 1/4 cup unsalted butter, melted
- 1 egg
- 1/4 cup unsweetened almond milk
- 1/4 cup sugar-free strawberry jam
- 1/4 cup cream cheese, softened
- 1/4 cup heavy cream
- 1/4 tsp vanilla extract
- 1/4 cup powdered erythritol
Instructions
- Preheat oven to 350°F.
- In a large bowl, whisk together almond flour, coconut flour, protein powder, erythritol, and salt.
- Add melted butter, egg, and almond milk to the bowl and stir until well combined.
- Divide the dough into two equal parts and roll each part into a rectangle about 1/4 inch thick.
- Spread the strawberry jam over one of the rectangles, leaving a 1/2 inch border around the edges.
- Place the other rectangle on top of the jam-covered one and press the edges together to seal.
- Bake for 20-25 minutes, or until golden brown.
- While the cake is baking, make the frosting by beating cream cheese, heavy cream, vanilla extract, and powdered erythritol together until smooth.
- Let the cake cool for a few minutes before spreading the frosting over the top.
- Slice into 8 pieces and serve.
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