Low-Carb Protein Cake with Berries
This Low-Carb Protein Cake with Berries features a fluffy, protein-packed cake topped with fresh berries. Perfect for a healthy breakfast, it’s a simple recipe that blends light, fruity flavors into a nutritious, satisfying start to the day with minimal effort.
Why You’ll Love This Recipe
This cake is a nutritious, healthy breakfast idea that transforms a fluffy, protein-packed cake topped with fresh berries into a delightful treat, perfect for a satisfying morning. Easy to make and low in carbs, it’s a guilt-free indulgence. Versatile—enjoy with yogurt or solo—this recipe offers a delicious and wholesome option.
Recipe Tips and Tricks
- Mix Gently: Prevents dense texture.
- Use Fresh Berries: Enhances natural flavor.
- Check Doneness: Center should be set but moist.
- Avoid Overmixing: Keeps cake light.
- Serve Chilled: Maximizes fruity appeal.
- Adjust Sweetness: Taste and tweak erythritol to preference.
- Use Parchment: Eases removal from pan.
- Rest Before Serving: Allows flavors to meld.
- Portion Carefully: Prevents messiness.
- Toast Protein Powder: Boosts flavor if desired.
Low-Carb Protein Cake with Berries
Fluffy low-carb protein cake with berries, healthy breakfast treat.
Ingredients
- ¼ cup erythritol
- ½ cup coconut milk
- ½ cup unflavored protein powder
- 1 cup almond flour
- 1 cup mixed berries
- 1 tsp baking powder
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 2 large eggs
- pinch salt
Instructions
- Prep the Batter: In a bowl, mix almond flour, protein powder, baking powder, and a pinch of salt.
- Add Wet Ingredients: Whisk eggs, erythritol, coconut milk, vanilla extract, and lemon zest until smooth.
- Combine Mixtures: Stir the wet ingredients into the dry mixture until just blended.
- Prepare the Pan: Pour the batter into a greased or parchment-lined cake pan.
- Even Out: Smooth the top with a spatula for even baking.
- Bake the Cake: Preheat oven to 350°F and bake for 30-35 minutes until the center is set.
- Check Doneness: Insert a toothpick; it should come out clean with a few moist crumbs.
- Cool the Cake: Let cool in the pan for 30 minutes, then transfer to a rack for 1 hour.
- Add Topping: Arrange fresh mixed berries on top once cooled.
- Serve and Enjoy: Serve chilled or at room temperature, savoring this protein-packed, fruity breakfast delight!
Notes
- Mix gently for texture; use fresh berries for flavor.
- Check doneness to avoid overbaking; avoid overmixing for lightness.
- Store leftovers promptly to maintain freshness; serve chilled for best taste.
- This recipe can be adapted for vegan or gluten-free diets with appropriate swaps.
Ingredients Notes
- Almond Flour (1 cup): For low-carb base.
- Eggs (2 large): For binding and lift.
- Erythritol (¼ cup): For keto-friendly sweetness.
- Unflavored Protein Powder (½ cup): Whey or plant-based, for protein.
- Coconut Milk (½ cup): Full-fat, for moisture.
- Baking Powder (1 tsp): For rise.
- Salt (pinch): Enhances flavor; adjust to taste.
- Mixed Berries (1 cup): Fresh, for topping.
- Vanilla Extract (1 tsp): For aroma.
- Lemon Zest (1 tsp): For brightness.
Variations and Substitutions
- Flour Swap: Use coconut flour (adjust quantity).
- Egg Swap: Use flax eggs for vegan option.
- Sweetener Swap: Use monk fruit sweetener instead of erythritol.
- Protein Swap: Use vanilla protein powder or omit.
- Milk Swap: Use almond milk or omit.
- Berry Swap: Use raspberries or blueberries.
- Zest Swap: Use orange zest or omit.
- Extract Swap: Use almond extract or omit.
Storage Options
- Refrigerator: Store in an airtight container for up to 5 days; serve chilled.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Not recommended; serve cold.
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