A Protein Whoopa cake is like a Whoopie Cake but… with protein, no sugar, no flour, and incidental amounts of fat. It delivers Woopa Woopa and a punch of protein KaPoooow! Ready? You got to start with a potato.
1 medium sized cooked sweet potato
1/4 cup pumpkin puree
1/4 cup vanilla brown rice protein pow (try casein as a sub)
1/4 cup coconut flour
3 egg white
1 small pot Total 0% Greek Yogurt
1. Blend ingredients together and bake at 200 C (392 F) for about 25 minutes.
2. Let cool
3. Make some fluff (optional)
Macros per Serving (out of 6):
12g carbo (5.7g sugars/4g fiber)
1.6g fat (0.7g sat)
I divided the above into twelve cookie-sized blobs and baked. As soon as they were fully cooked, I took them out of the oven, let them cool, and walked myself over to the gym while trying to convince myself that, really, it wasn’t THAT cold (it was). When I got home, I just made some protein fluff by blending together 1 small frozen sliced banana + 1 scoop of whey + 1/4 cup of whole milk + 2 tsp of xanthan gum (the xanthan makes the fluff ‘set’ a lot easier and is good to use in fillings were you want the fluff to… you know, ‘stay put’). I sandwiches the cookiecakes with the fluff, topped with cinnamon and NOM NOM NOM NOM NOM!
Got to love protein Whoopa cakes, no? You bite through soft vanilla cakeyness and suddently: BOOM! -> an explossion of banana fluff! And the beauty is that, really, you can make whoopa cakes out of almost any protein cake: just sandwich some fluff with two layers and WOOPA! Let the protein fun begin >:-D