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High-Protein, Low-Carb Soft Cake with Creamy Filling

Updated on 3 min read
74e5662b 3f9c 4ec1 af9e a880079c6e74 Carnivore Recipes, High Protein Recipe, Keto Recipes, Recipe, WW Recipes

Quick Description
This soft and fluffy cake is filled with a creamy layer, making it melt in your mouth. With a light, moist texture and a high-protein, low-carb twist, it’s the perfect treat for satisfying your sweet cravings while staying on track with your diet.

Servings & Timing

  • Servings: 12–16 slices
  • Prep Time: 10 minutes
  • Bake Time: 25–30 minutes
  • Total Time: ~40 minutes

Ingredients List

For the cake:

  • 1 cup almond flour (low-carb flour base)
  • 1/4 cup whey protein powder (unflavored or vanilla)
  • 1/2 tsp baking powder (for leavening)
  • 1/4 tsp salt
  • 1/2 cup unsweetened applesauce (adds moisture)
  • 4 large eggs (for binding and protein)
  • 1/4 cup unsweetened almond milk (or milk of choice)
  • 1 tsp vanilla extract (for flavor)
  • 1/4 cup erythritol or your preferred sweetener (for sweetness)

For the creamy filling:

  • 1/2 cup Greek yogurt (for protein and creaminess)
  • 2 tbsp unsweetened peanut butter (for flavor and richness)
  • 2 tbsp erythritol or sweetener of choice
  • 1 tsp vanilla extract

Step-by-Step Instructions

For the cake:

  1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease or line a baking dish (approximately 8×8 inches) with parchment paper.
  2. Mix the dry ingredients: In a large bowl, combine the almond flour, whey protein powder, baking powder, salt, and erythritol. Stir until well combined.
  3. Mix the wet ingredients: In another bowl, whisk together the eggs, applesauce, almond milk, and vanilla extract until smooth.
  4. Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir until well combined. The batter should be thick and smooth.
  5. Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.

For the creamy filling:

  1. Prepare the filling: In a bowl, mix together the Greek yogurt, peanut butter, erythritol, and vanilla extract until smooth and creamy.
  2. Assemble the cake: Once the cake has cooled, slice it in half horizontally. Spread the creamy filling evenly over the bottom half and place the top half back on top.
  3. Chill and slice: Chill the cake for 30 minutes to firm up the filling, then slice into squares.

Serving Suggestions

This cake is perfect as a dessert or snack. It’s great paired with a cup of coffee or tea, and you can even add a dusting of powdered erythritol for an extra touch of sweetness.

Storage

Store leftover cake in an airtight container in the fridge for up to 4 days. The cake can also be frozen for up to 2 months. To reheat, simply let it come to room temperature or microwave for 15–20 seconds.

Tips & Variations

  • Flavor variations: Try adding cocoa powder to the cake batter for a chocolatey twist.
  • Nut-free option: Replace the peanut butter with sunbutter or a similar nut-free alternative.
  • Extra protein: Add a scoop of collagen peptides or an extra scoop of protein powder for a bigger protein boost.

Nutritional Information (per serving)

  • Calories: 150
  • Protein: 14g
  • Carbs: 6g
  • Fat: 10g
  • Fiber: 3g

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