Protein Cinnamon Roll Coffee Cake
Category
Dessert/ Breakfast
Servings
9 slices
Prep Time
20 minutes
Cook Time
45 minutes
Calories
165
Ingredients
1 cup (120g) Self-Rising Flour*
2 scoops (70g) BPN Cinnamon Roll Whey Protein Powder
¼ cup (50g) Powdered Sweetener (Swerve, or Powdered Sugar)**
½ tsp Cinnamon
1 cup (227g) Plain, Nonfat Greek Yogurt
1 Whole Egg
3 tbsp Melted Light Butter
½ tsp Vanilla Extract
⅓ cup Milk (any milk is fine)
½ cup (60g) All-Purpose Flour
⅓ cup (85g) Swerve Brown Sugar*
4 tbsp (56g) Light Butter
1 Shot Espresso (2oz strong coffee)
2 tbsp (25g) Swerve Confectioners Sweetener
1 scoop (35g) BPN Cinnamon Roll or Vanilla Whey Protein Powder
For the Cake
For the Crumble Topping
For the Coffee Protein Icing (optional)
Directions
Preheat the oven to 325F. Line an 8x8 baking dish with parchment paper and spray with nonstick spray.
Add flour, protein powder, and cinnamon (baking powder and salt if not using self-rising flour) to a large bowl.
In a separate bowl whisk together sweetener, Greek yogurt, egg, melted butter, vanilla extract and milk.
Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Pour batter into the prepared baking dish.
In a separate bowl, add all crumble ingredients. Mix together with a fork until it starts to come together, but is still crumbly. There should still be small chunks of butter, you do NOT want to completely mix everything together.
Sprinkle crumble over top of cake. Place in the oven and bake at 325F for 45 minutes, or until a knife comes out clean.
Cut into 9 slices. Top with optional coffee protein icing if desired and enjoy!
Recipe Note
*If you don’t have self rising flour, regular all purpose or whole wheat flour can be used. Just add ¼ tsp. salt and 1 ½ tsp. baking powder.
**Any preferred sweetener can be used, just make sure it measures 1:1 with sugar.
Nutrition
Calories 165, Carbs 15 grams, Protein 14 grams, Fat 5 grams, Fiber 1 grams, Sugar 3 grams
