Any suggestings for reducing the egg count? I can probably get away with 1 egg (DD is allergic to eggs), but 3 is too many. Would it hold together and taste ok with just one? Thanks!

sounds good I will have to add it to the menu plan !!

Does this taste anything like a cinnamon roll?

no, not really. But you might like it anyway, its very tasty

Typically whey protein (especially flavored) is used for making protein shakes or smoothies and is often available in many flavors at health food stores and GNC. They can be pricey. I buy an unflavored type for general baking -- it only has 1 carb per 1/3 cup.

The best deal I have found on the flavored type is at Costco in the pharmacy section. It's a GIANT tub for about $24. They have vanilla and chocolate flavors. So far I have just purchased vanilla and it is very good blended with strawberrys and milk or water to make a smoothie. It smells delicious -- like fresh baked waffle cones but does come in at 3 carbs per 1/3 cup. Dana Carbender's 500 recipe cookbook uses vanilla whey protein for many low carb baked goods. If you haven't checked out her site, it's a good read at: http://www.holdthetoast.com. If I were trying to sell someone on low carb, I think I would point them to her site as a good, free place to start.

hi everyone. this sounds pretty good to make. i do not care much for protien powders . is this a better vannilla protein powder whey? most i have tried, i usaully gag on and throw it out. i would like to try it again. sue

I use Jay Robb whey protein. 0 carbs and sugar and is made with Stevia!

I assume that you don't have it as a stored ingredient ?

You can easily subsitute c of t with equal amounts of cider vinegar and lemon juice. You would need 1/8 tsp for 1 egg white thus in this recipe 3/8 = approx 3/4 tsp.

I gather that you don't have cream of tartar stored in your cupboard.

You can use part cider vinegar and lemon juice as a subsitute. Per egg who need 1/8 tsp which in this case would be approx. 3/4 tsp of vinegar/lemon juice.

Oops ... 3 x 1/8 = 3/8 or a little under 1/2 tsp. :wave:

Personally, if I didn't have any cream of tartar, I'd just leave it out. I don't think you'd notice the difference in a recipe like this.

:lol: I was never good at maths.

The pumpkin version sounds awesome!

want to try this!

Ok, over a year later and I still haven't tried this recipe. Think I will try it out this weekend!!

I believe I made Suzanne's cinnamon cake last year and it came out quite good. I just used whatever vanilla whey protein I had at the time as I recall, but most likely Body Fortress from Walmart.