cinnamon breakfast cake!
 

Hi all! I can't take credit for this one, I yanked it off Suzanne's Somersizing board. Someone modified it from cookies apparently!

I made this last Saturday and I thought, "mmm! tastes like cinnamon pumpkin cake!" My husband took a bite and actually said the same thing I had just been thinking. Maybe it was the added flavor of the vanilla praline protein powder, I dunno, but it was good!
It's very filling because of all the fat & protein. It really looks and tastes like a cake too. Not a birthday cake, more like a spice cake. I honestly can't believe what one can do with a little imagination & a can of protein powder!

I ate a piece right outta the fridge and it reminded me of gingerbread cookies/cake, so I made it again tonight with a variation: 1/2 cup butter (instead of 1 cup), 1/2 cup pumpkin (I used a little more), and 2 tsp ginger. It's also very tasty but more moist and pudding-like.You can still pick it up like cake when it's cool, it's just less springy than before.

Cinnamon Breakfast Cake

1 cup butter (I used unsalted and a sprinkle of salt)
4 ounces cream cheese
1 cup Splenda (I used a mix of sweeteners, therefore less than a cup)
3 eggs
1 cup protein powder (I used vanilla praline Designer whey)
1 tsp. vanilla
1 tsp. baking powder
1 tsp. cream of tartar
2 Tablespoons cinnamon

Cream the butter, cream cheese and Splenda. Add eggs one at a time. Add half of the protein powder and the remaining ingredients. Add the rest of the protein powder. Bake in at 350' for 20-25 minutes.

Do you have any idea of the carbs/serving? Amt. of Fiber? and how many servings are in a cake?

Also, where do you find Vanilla Praline Designer Whey Protein Powder?

Sorry for all the questions, but my wife is from a German family that doesn't think it's breakfast without the bakery products!:)

Sounds great! But I have the same question, where do you get the protein powder? Grocery store, health food store, on-line? Thanks!

This does sound good. I only have soy protein though, so I'm going to try it with that.

Okay, I did a search of the Protein Powder on Google and found several sources. But the carbs listed for the powder (2/24 grams) seem to add up to a pretty big number when you figure that the recipe calls for a full cup...unless the powder is really light? Does anyone have any idea what the gram-weight of a cup of this powder is?

Yummy!!!!!!

Cinnamon Breakfast Cake


Total cake
calories: 2850
Fat: 246
Carbs: 62
Fiber: 10
Protein: 85

1/9 of cake:
cals: 317
Fat: 27
Carbs: 7
fiber: 1
protein: 9.5

my variation: less calories and better tasting IMHO
Pumpkin Gingerbread Breakfast Cake

1/2 cup butter
1/2 cup pumpkin
4 ounces cream cheese
1 cup Splenda (or a mix of A.S.)
3 eggs
1 cup protein powder
1 tsp. vanilla
1 tsp. baking powder
1 tsp. cream of tartar
2 Tbsp. cinnamon
2 tsp. Ginger

Cream the butter, cream cheese and Splenda. Mix in pumpkin. Add eggs one at a time. Add half of the protein powder and the remaining ingredients. Add the rest of the protein powder. Bake in at 350' for 20-25 minutes.

Notes: Variation on above recipe. Worked great. More moist than above recipe.


Total Cake
Calories: 2099
Fat: 154
Carbs: 77
Fiber: 16
Protein: 86
Calorie Breakdown
1/9 of cake
cals: 233
fat: 17
Carbs: 8.5
Fiber: 2
Protein: 9.5

uh oh..
 

:blush: I'm embarrassed to admit that I just assumed the scoop was 1/4 cup. Well, I just measured it and it's 1/3 cup! So I just revised the above nutrition counts. But I am not sure whether I used 4 scoops (1 1/3 cup) or 1 real cup measure full of powder. ugh..
*BTW the weight is 24 g for 1/3 cup (72 g a cup)



I think this is where I ordered mine from. I like the Vanilla Praline flavor. It's only about 6 carbs for a whole cup (there's some fiber but it says less than 1 for 1/3 cup, so not sure how much to count) http://www11.netrition.com/designer_page.html

The sweetener is the reason for the high carbs. It has the potential to be lower carb by substituting different sweeteners, like da Vinci syrup. You could also use less splenda (or other AS) if you don't like it as sweet. Next time I make it I'll use da Vinci syrup and let you know how it works out :)

Hiya, From one inked "Betty" to another!!!

Totally off topic... (Loved the pics and voted for ya, we've got style in common... http://www.bbwlicious.com/kittensyn...er/Casiered.jpg and http://www.bbwlicious.com/kittensyn...er/Casie403.jpg)

Anyway, I wanted to ask if there is any other "filler" we can use to get this recipe (with not as many carbs.... I'm still new to this) I would like to know about flax or soy flour type stuff (lower carb) do you think I could tweek it? Do you have any suggestions?

Thanks a ton!!

Ciao Darlin'

Kitten

Hey darlin!
cute pics!
I would say protein powder is the lowest carb "filler" or flour you can find. The carbs come from the sweetener, but if you subbed, say, Stevia powder or liquid Splenda (in the form of da vinci syrup) it would be very low carb. Any other flours; soy, wheat gluten, almond and other nut flours, are actually higher carb from my experience. I can't wait to try it with the da vinci syrup to make it low carb.

good luck! and thanks for voting for my pics.
Sheri

What can use instead of cream of tartar?

Why would you want to substitute cream of tartar? 1 tsp is less than 2 carbs. I've never used anything in this recipe except cream of tartar, and I have no idea what you'd use instead. But feel free to conduct your own experimenting, let me know how it goes!

Nitro, what size pan did you use when you made this? 9" round, 8" square maybe?

I use a 9x9 (8x8 maybe?) square pyrex glass baking dish. In most recipes I've come across, the square glass baking dish and round pie pan can be used interchangeably. I use whichever is closest or not dirty in the sink!

Sheri

i made the cake this morning (the regular version). i made them into muffins and am eating one right now!!! it is my only hope for portion control..

they came out quite good. i used the french vanilla protein powder cause that is what i had. the texture is not quite right, but the flavor is delicous

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.