A high-protein, sugar-free cookie cake with a protein cream cheese frosting and a patriotic topping of blueberries and sliced strawberries; yields 16 squares.
Protein-Packed Bakes & Breakfasts
High Protein Sugar-Free Cookie Cake
High protein sugar-free cookie cake perfect for the 4th of July.
- Yield
- Makes: 16 squares
Ingredients
Cookie cake base
Protein cream cheese frosting
Topping
Directions
- 1
Preheat oven to 325°F. Line an 8x8 baking dish with parchment paper and/or spray with nonstick spray.
- 2
In a large bowl, mix together protein powder, flour, sweetener, brown sugar sweetener, baking powder, baking soda, and salt.
- 3
Add Greek yogurt, applesauce, nut butter, oil, vanilla extract, and almond extract. Stir until a thick cookie-cake batter forms.
- 4
Spread evenly into the pan. Bake for about 25–30 minutes, or until the edges are set and a toothpick comes out mostly clean. Slightly underbaked is better so it stays soft.
- 5
Let cool completely before frosting.
- 6
For the frosting, beat softened cream cheese until smooth. Mix in Greek yogurt, protein, sweetener, vanilla extract, almond extract, and salt until creamy.
- 7
Spread frosting over the cooled cookie cake. Add blueberries in the top-left corner and sliced strawberries in rows to make a flag.
- 8
Chill for 15–30 minutes before slicing into 16 squares and enjoy.
Nutrition
- Serving size
- per 1 square, 1/16 of pan
- Calories
- ~90
- Protein
- ~6g
- Carbohydrates
- ~9g
- Fat
- ~4g
Filed underProtein-Packed Bakes & Breakfasts
