Quick Description: A moist, naturally sweetened cake packed with protein and fiber, perfect for a guilt-free dessert or breakfast treat.
Servings: 6 slices
Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Dietary Badges: High-Protein, Low-Carb, Gluten-Free
Ingredients
Cake:
- 2 large eggs
- 113 g (4 oz) cream cheese, room temperature
- ½ cup pitted dates (packed)
- ½ cup vanilla whey protein powder (or unflavored for neutral taste)
- 1¼ cups (116 g) unsweetened shredded coconut
- 1 tsp baking powder
- Pinch of salt
Optional Add-Ins:
- 1 tsp vanilla extract
- ¼ cup mini sugar-free chocolate chips
Instructions
-
Preheat Oven:
Preheat oven to 350°F (175°C). Line a 6-inch springform pan with parchment paper. -
Blend Wet Ingredients:
In a mini food processor, pulse together eggs, cream cheese, dates, and vanilla (if using) until completely smooth. -
Combine Dry Ingredients:
Transfer the wet mixture to a medium bowl. Add shredded coconut, protein powder, baking powder, salt, and chocolate chips (if using). Stir until a fluffy, uniform batter forms. -
Prepare the Pan:
Pour batter into the prepared pan and spread evenly with a spatula. Optionally sprinkle extra chocolate chips on top. -
Bake:
Bake for 25–30 minutes, or until a toothpick inserted comes out clean. -
Cool:
Let the cake set in the pan for 10 minutes, then transfer to a wire rack to cool completely for 20 minutes. Slice into 6 pieces and serve.
Ingredient Notes & Substitutions
- Whey Protein Powder: Increases protein content without affecting taste. Vanilla flavor complements the coconut naturally.
- Dates: Provides natural sweetness; use Medjool for extra softness. Reduce slightly if using sweeter protein powder.
- Shredded Coconut: Adds texture and fiber. Toast lightly for a nuttier flavor if desired.
- Cream Cheese: Adds richness and moisture; light cream cheese can reduce calories but maintain protein.
- Chocolate Chips: Use sugar-free to keep carbs low. Optional.
Recipe Variations & Serving Suggestions
- Extra Protein: Add 1–2 tbsp almond flour or Greek yogurt to further increase protein content.
- Flavor Twist: Mix in 1 tsp cinnamon or ¼ tsp cardamom for a warm spice note.
- Serving Idea: Pair with fresh berries or a dollop of Greek yogurt for a protein-packed breakfast or dessert.
Storage & Make-Ahead
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
Nutrition (Approx. per slice, 6 servings)
- Calories: 180 kcal
- Protein: 12 g
- Net Carbs: 7 g
- Fat: 9 g
Dietary Highlights: High-Protein, Low-Carb, Gluten-Free, Naturally Sweetened
FAQs
Q: Can I use almond flour instead of protein powder?
A: Yes, but protein content will decrease. Use ½ cup almond flour as a substitute.
Q: Can I make it sugar-free without dates?
A: Replace dates with 2–3 tbsp sugar-free maple syrup or monk fruit sweetener; adjust wet ingredients slightly.
Q: Can I use coconut flour?
A: Coconut flour absorbs more liquid. Use ¼ cup coconut flour + extra egg if needed.
Personal Notes
This high-protein coconut date cake was designed to be a satisfying, low-carb treat without compromising flavor. The dates provide natural sweetness, the whey protein boosts satiety, and the shredded coconut gives it a moist, tender texture. Perfect for breakfast, snacks, or a guilt-free dessert!
