RED VELVET PROTEIN CAKE

Red Velvet Protein Cake image

Provided by CheesecakeDuo

Categories Dessert

Time 45m

Yield 4 muffin cakes, 1 serving(s)

Number Of Ingredients 12

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)
1/4 cup vanilla whey protein powder
1/4 cup of total 0% fat free Greek yogurt
1/4 cup ricotta cheese

Steps:

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.
Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
Let the cakes cool completely before you slice them horizontally into 3-4 layers.
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.

Nutrition Facts : Calories 238.4, Fat 8.6, SaturatedFat 5.3, Cholesterol 33.8, Sodium 819.3, Carbohydrate 25.1, Fiber 2.2, Sugar 14.3, Protein 16.3