Cranberry White Chocolate Protein Cake
Calories 266 (32% from fat)
Fat 9.5 gram
Saturated Fat 8 gram
Trans Fat 0 gram
Chol. 42 mg.
Sodium 350 mg.
Carb. 48 gram
Fiber 6 gram
Sugar 3 gram
Sugar Alcohol 22 gram
Protein 10 gram
Ingredients
1 box (16 oz.) sugar free yellow cake mix
(We used Pillsbury Zero Sugar Moist Supreme Classic Yellow.)
1 cup vanilla protein powder
(We used Premier Protein 100% Whey Protein Powder.)
1 cup fat free milk
2 whole large eggs
4 large egg whites
1 bag (9 oz) of White Chocolate-Style Baking Chips with no sugar added
(We used Lilys White Chocolate-Style Baking Chips.)
2 cups frozen cranberries
avocado oil or butter spray
Enjoy this tasty cake without guilt. Each slice has about half the calories of a traditional cake, just three grams of sugar but a surprising 10 grams of protein.
1. Preheat oven to 325 degrees Fahrenheit.
2. Whisk together the cake mix and protein powder in a large mixing bowl. Set aside.
3. In a separate mixing bowl, whisk together the milk and eggs.
4. Stir the egg and milk into the cake mix until thoroughly combined.
5. Mix in the bag of white chocolate chips.
6. Lightly coat a 13 x 9 pan with butter or avocado spray.
7. Fold the frozen cranberries into the batter. Pour the cake batter into the pan.
8. Bake for 34-38 minutes until the top starts to brown. Remove from the oven and let sit for five minutes, then cut into 12 servings.
Yield: 12 Servings
You can freeze individual servings of cake for long-term storage. Make sure they're tightly sealed inside freezer-safe containers or bags.
Microwave each cake for approximately 45 seconds. You can also leave it out at room temperature and it will be ready to eat in about an hour.
