Our delicious Coffee and Walnut protein cake is low sugar and carb - but this doesn’t detract from the nutty satisfying flavour!
It can be frozen in portion sizes or will keep for 3 days in the fridge or 3 months in the freezer.
Ingredients
CakeIngredients
- 100 g Coconpure coconut oil (Melted)
- 2 ½ scoops Protein Latte
- 30 ml Instant Ground Coffee made with hot water
- 4 large eggs
- 75 g Walnuts
- 125 g Almond flour
- 1 tbsp baking powder
- 5 drops Myprotein Toffee FlavDrops
- 16 g Granulated Stevia
- 200 g Fat Free Total Yogurt
- 1 scoop Impact Whey Protein Vanilla flavour
Method
1) Preheat the oven to 180C, paper line two loaf tins
2) Beat the melted oil and sweetener together for a couple of minutes; add the eggs, instant coffee and flavdrops
3) In a separate bowl stir in the protein powder, almond flour, protein powder, baking powder and walnuts
4) Combine the dry and wet mix together and pour into the two tins
5) Bake in the oven for 20-25 minutes until cooked through
6) Once golden brown remove from the oven and set aside to cool
7) While the cake is cooling make the frosting mix both ingredients until smooth
8) Lastly assemble your cake, remove them from the tins, trim them down to match in size then spread with frosting and sandwich together
...Enjoy!
Macros
(Based on 15 servings)
Nutritional info per serving:
| Calories | 200 |
|---|---|
| Total Fat | 16g |
| Total Carbohydrates | 3g |
| Sugar | 2g |
| Protein | 11g |
