Cinnamon Swirl Protein Cake — Low Carb, High Protein Treat Recipe

Introduction

This Cinnamon Swirl Protein Cake is a low-calorie, low-carb, and high-protein treat perfect for a healthy snack or breakfast. It combines the warm flavors of cinnamon with a moist, satisfying texture that’s easy to make at home.

Ingredients

• ½ cup rolled oats (~45 g)
• 2 egg whites (~60 g total)
• ⅔ cup water (≈160 ml)
• 2 scoops vanilla protein powder (~2 oz / ~57 g)
• 1 teaspoon powdered Stevia (or your preferred sweetener)
• 1 teaspoon baking powder (~4–5 g)
• 1 tablespoon ground cinnamon (~8 g) — for the swirl

Instructions

1. Step 1: Preheat your oven to 390°F (200°C) and lightly grease a small nonstick pan about 4–4.5 inches (10–11 cm) across.
2. Step 2: In a blender or food processor, combine the oats, egg whites, water, vanilla protein powder, Stevia, and baking powder. Blend until smooth, with a consistency similar to thick pancake batter.
3. Step 3: Pour half of the batter into the prepared pan. Evenly sprinkle the tablespoon of ground cinnamon over this layer.
4. Step 4: Add the remaining batter on top of the cinnamon layer. Use a knife to drag through the batter a few times to create a cinnamon swirl—be careful not to over-mix so you keep visible cinnamon ribbons.
5. Step 5: Bake in the oven for about 12 minutes, until the top springs back lightly and a toothpick inserted near the center comes out mostly clean.
6. Step 6: Allow the cake to cool in the pan for a couple of minutes, then slice and enjoy warm or at room temperature.

Tips & Variations

• Use a small pan as directed; increasing the size without adjusting baking time can leave the center undercooked.
• Choose a vanilla-flavored protein powder that bakes well to avoid a gritty texture. If your cake is chalky, try a different brand.
• Replace some of the water with dairy or unsweetened plant milk to achieve a richer crumb.
• Stevia works well for low-carb diets, but you can substitute erythritol, monk fruit, or regular sugar if preferred.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or enjoy cold. For longer storage, wrap the cake well and freeze for up to one month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can use whole eggs, but it will slightly increase the calorie and fat content and change the texture. Egg whites keep the cake lighter and higher in protein.

What kind of protein powder works best for this recipe?

A vanilla-flavored protein powder designed for baking works best. Some powders can become gritty or chalky when baked, so test with small batches or try different brands for optimal texture.

Cinnamon Swirl Protein Cake — Low Carb, High Protein Treat Recipe

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★★★★★

5 from 124 reviews

This Cinnamon Swirl Protein Cake is a deliciously low-calorie, low-carb, and high-protein treat perfect for a nutritious snack or dessert. It combines rolled oats, vanilla protein powder, and a fragrant cinnamon swirl baked into a moist, pancake-like cake. Easy to prepare in under 20 minutes, this cake is ideal for those seeking a healthy yet flavorful indulgence.

• Author: Isla
• Prep Time: 5 minutes
• Cook Time: 12 minutes
• Total Time: 17 minutes
• Yield: 1 small cake (approximately 4–4.5 inch diameter), serves 2 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Low Carb

Ingredients

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Batter

• ½ cup rolled oats (~45 g)
• 2 egg whites (~60 g total)
• ⅔ cup water (≈160 ml)
• 2 scoops vanilla protein powder (~2 oz / ~57 g)
• 1 teaspoon powdered Stevia (or your preferred sweetener)
• 1 teaspoon baking powder (~4–5 g)
• 1 tablespoon ground cinnamon (~8 g) — for the swirl

Instructions

1. Preheat Oven and Prepare Pan: Heat the oven to 390°F (200°C). Lightly grease a small nonstick pan approximately 4–4.5 inches (10–11 cm) across to prevent sticking during baking.
2. Make the Batter: Combine the rolled oats, egg whites, water, vanilla protein powder, Stevia, and baking powder in a blender or food processor. Blend until the mixture is smooth and thick, resembling hearty pancake batter.
3. Layer and Swirl Cinnamon: Pour about half the batter into the prepared pan. Sprinkle the tablespoon of ground cinnamon evenly over this layer. Then, spoon the remaining batter on top. Using a knife, drag through the batter gently a few times to create visible cinnamon ribbons without over-mixing.
4. Bake: Place the pan in the preheated oven and bake for approximately 12 minutes. The cake is done when the top springs back slightly and a toothpick inserted near the center comes out mostly clean.
5. Rest and Serve: Allow the cake to cool in the pan for a couple of minutes. Slice and enjoy warm or at room temperature as a satisfying high-protein treat.

Notes

• Pan Size Matters: This recipe is optimized for a small pan. Using a larger pan without adjusting baking time may result in an undercooked center.
• Protein Powder Choice: Use a vanilla-flavored protein powder that bakes well to avoid a gritty texture. If the first attempt is chalky, try another brand.
• Texture Tweaks: For a richer crumb, replace part of the water with milk (dairy or unsweetened plant milk).
• Sweetener Options: Powdered Stevia is ideal for low-carb versions, but erythritol, monk fruit, or regular sugar can also be used depending on dietary preferences.

Keywords: Cinnamon swirl protein cake, low calorie dessert, high protein cake, low carb cake, healthy cake recipe, quick protein treat, baked protein cake