Ingredients
Units
Scale
- 1 cup almond flour
- 3/4 cup vanilla whey protein powder
- 1/3 - 1/2 cup WholeEarth Allulose Baking Blend*
- 1/4 cup ground flaxseed
- 1 tsp ground cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup water
- 1/4 cup coconut oil
- 1 tsp vinegar
Instructions
- In a large bowl, add the almond flour, sweetener, whey, ground flaxseed, baking soda and salt. Whisk to incorporate.
- Add the water and coconut oil to a glass measuring cup and place in the microwave for 1 minute. Remove and add the mixture to the bowl with the dry ingredients. Whisk everything together and allow the mixture to sit for 5-10 minutes or until it thickens.
- While mixture is thickening, turn the oven to 350 degrees F. Line and grease an 8 x 8-inch baking dish with cooking spray and parchment paper.
- Once mixture has thickened and oven has come to temperature, add the vinegar to the bowl. Whisk thoroughly. Pour the batter into the baking dish and place in the oven for 18-24 minutes or until a toothpick comes out clean.
- Once cake has baked, remove from oven and allow to cool completely for at least 15 minutes before removing it from the pan and slicing it into 16 squares
Notes
* taste the batter and add additional sweetener to suit your taste
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snack
- Method: Baking
- Cuisine: Keto, High protein, low carb, sugar-free
- Diet: Gluten Free
Nutrition
- Serving Size: 1 square
- Calories: 98
- Sugar: 0.3
- Fat: 5.8
- Carbohydrates: 2.1
- Fiber: 1.1
- Protein: 4.6
