Red Velvet Protein Cake

Name: Red Velvet Protein Cake
Ingredients: Cake ingredients; 1/4 cup vanilla whey protein powder; 1/4 cup total 0% fat free Greek yogurt; 1/2 cup pasteurized liquid egg-whites; 1 (55 g) cooked beets; 2 tablespoons coconut flour; 1/4 cup buckwheat groats or 1/4 cup rolled oats; 1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice; 1/2 teaspoon baking soda; red food coloring (*If you want to go down this route); Topping; 1/4 cup vanilla whey protein powder; 1/4 cup of total 0% fat free Greek yogurt; 1/4 cup ricotta cheese

14 ingredients

4 steps

Ingredients

Cake ingredients
1/4 cup vanilla whey protein powder
1/4 cup total 0% fat free Greek yogurt
1/2 cup pasteurized liquid egg-whites
1 (55 g) cooked beets
2 tablespoons coconut flour
1/4 cup buckwheat groats or 1/4 cup rolled oats
1 teaspoon FlavDrops or 1 teaspoon your liquid sweetener, of choice
1/2 teaspoon baking soda
red food coloring (*If you want to go down this route)
Topping
1/4 cup vanilla whey protein powder
1/4 cup of total 0% fat free Greek yogurt
1/4 cup ricotta cheese

Directions

1

First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
2

Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
3

Let the cakes cool completely before you slice them horizontally into 3-4 layers.
4

Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.