date caramel cinnamon roll protein cake (Edit recipe)

cake for breakfast? count me in! this is a protein packed, delicious cake that truly you can have anytime of day.

10 minutes

40 minutes

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	279
Fat:	9 g
Carbohydrates:	47 g
Protein:	19 g
Cholesterol:	8 g
Sodium:	528 mg
Fiber:	7 g
Sugars:	16 g
Calculated per serving.

by ericatangeman

Serves: 6

Ingredients

1.25 cup Paleo Baking Flour - Bob's Red Mill
2 Tbsp Chia Seeds, ground
0.25 cup Vanilla Protein Powder (Be Well by Kelly)
0.5 cup Lakanto Classic Monkfruit Sweetener (with Erythritol)
1 tsp Baking Powder
1 tsp Baking Soda
1 pinch Redmond Real Salt
1 cup Plain Greek Yogurt
0.5 cup Water, or milk
1 tsp Pure Vanilla Extract

date caramel

0.5 - 0.75 cup Medjool Dates, pitted & soaked in hot water
2 Tbsp Almond Butter
1 tsp Pure Vanilla Extract
1 pinch Redmond Real Salt

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

preheat oven to 350.
in a large bowl, combine flour, chia seeds, protein powder, sweetener, baking powder, baking soda, cinnamon, & salt.
in a separate bowl, whisk together greek yogurt, eggs, milk or water, & vanilla extract.
add liquid to dry ingredients & fold together.
grease a 9X9 pan with a little oil, then pour in cake batter.
to a food processor, add all date caramel ingredients.
slowly add a little liquid to date caramel to thin out a bit.
add several dollops of date caramel to cake (option to save some to frost cake).
swirl in date caramel, then bake for 30-35 minutes or until a toothpick comes out clean.
let cool, then add remaining date caramel & a sprinkle of salt.
I like to serve mine for breakfast with an omelet & fruit!