Low Carb Banoffee Protein Cake

Low Carb Banoffee Protein Cake
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Ingredients
  1. 2 small pots Total Greek Yogurt (0 or 2%)
  2. 3/4 cup liquid egg whites
  3. 1/2 cup coconut flour
  4. 1/2 cup Banff Whey (I use Gold Standard)
  5. 1/4 cup Peanut butter
  6. 1 tablespoon toffee extract (or flavdrops)
  7. 1/2 cup almond or cartoned coconut milk
Instructions
  1. 1. Blend all ingredients together (except for the PB) and bake in a (silicone) brownie pan at 160 C (320 F) for about an hour to an hour and ten. Remove it from the oven as SOON as your toothpick comes out clean when you poke the cake. Be very vigilant because if you overtake it, watch out for dryness.
  2. 2. Once it’s done, let it cool and then, slice it into 6 rectangles (or squares). Sandwich each with some PB for extra excitement!
Macros per serving
  1. 177.5kcals
  2. 20.1g protein
  3. 7.1g carbs (out of which 5g is fiber!)
  4. 6.8g fat
Adapted from Protein Pow
Adapted from Protein Pow
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