salted 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:	297
Fat:	8 g
Carbohydrates:	48 g
Protein:	23 g
Cholesterol:	9 g
Sodium:	471 mg
Fiber:	8 g
Sugars:	2 g
Calculated per serving.

by ericatangeman

Serves: 6

Ingredients

1 cup One Degree Organic Oats, ground into flour
0.25 cup Coconut Flour
2 Tbsp ground Psyllium husk, ground
0.25 cup Vanilla Protein Powder (Be Well by Kelly)
0.5 cup Lakanto Classic Monkfruit Sweetener (with Allulose)
1 tsp Ground Cinnamon
1 pinch Redmond Real Salt
1 tsp Baking Powder
1 tsp Baking Soda
1 cup Plain Greek Yogurt
0.5 cup Water, or milk
1 tsp Pure Vanilla Extract

date caramel

0.5 cup Medjool Dates, pitted & soaked in hot water
0.25 cup Plain Greek Yogurt
2 Tbsp Almond Butter
1 tsp Pure Vanilla Extract
1 LMNT Chocolate Caramel Salt, or sea salt

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Process

Cook Mode

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, psyllium husk, 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, combine all caramel ingredients.
slowly add a little water as needed to thin out a bit.
add ~½ caramel to cake by adding several dollops, then swirling in.
bake for 30-35 minutes or until a toothpick comes out clean.
let cool, then frost with remaining caramel & sprinkle on salt or LMNT.
I like to serve mine for breakfast with an omelet & fruit!