Peanut Butter Blueberry Protein Cake - Easy, Healthy, Low Sugar
Serves 910 mins prep27 mins cook
A light, fluffy and super easy Peanut Butter Blueberry Protein Cake for a perfect blueberry dessert recipe. This healthy blueberry cake is made with protein powder, Greek yogurt, and monk fruit for a low sugar breakfast cake. Gluten free and a Vegan option too.
0 servings
What you need
Instructions
1 Preheat oven to 350°F and line an 8” x 8” baking dish with parchment paper. 2 In a bowl, whisk gluten free baking flour, vanilla protein powder, zero calorie sugar replacement, peanut butter powder and baking soda. 3 In a large bowl, whisk together Greek yogurt and almond milk. 4 Add dry mix to wet, and gently fold until combined.DO NOT OVER-MIX or protein powder will make the cake gummy. 5 Place blueberries (reserve a few for topping) in a bowl, sprinkle with extra flour and toss to coat.Required to prevent them from sinking to the bottom. 6 Add blueberries and creamy peanut butter to batter and fold to combine.Do not over-mix. 7 Transfer batter into pan, smoothen with a spatula or back of spoon and top with remaining peanut butter (in swirls) and blueberries. 8 Bake for 25-30 minutes or until the top is set. Toothpick inserted into the center should come out mostly dry. 9 Remove from oven and let cool completely.View original recipe