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Ainsley Scarlett

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

  • 1/2 cup protein powder (60g)
  • 3/4 cup all-purpose flour (90g)
  • 1/4 cup stevia (48g)
  • 2 tbsp brown sugar stevia (24g)
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup plain 0% Greek yogurt (112g)
  • 1/2 cup unsweetened applesauce (122g)
  • 2 tbsp nut butter (28g)
  • 2 tbsp olive oil (28g)
  • 2 tsp vanilla extract
  • 1/4 tsp almond extract

Protein cream cheese frosting

  • 4 oz reduced-fat cream cheese
  • 1/2 cup plain 0% Greek yogurt
  • 1 scoop protein powder (orgain)
  • 2–4 tbsp sweetener (to taste)
  • 1/2 tsp vanilla extract
  • 1/8 tsp almond extract
  • pinch salt

Topping

  • blueberries
  • sliced strawberries

Directions

  1. 1

    Preheat oven to 325°F. Line an 8x8 baking dish with parchment paper and/or spray with nonstick spray.

  2. 2

    In a large bowl, mix together protein powder, flour, sweetener, brown sugar sweetener, baking powder, baking soda, and salt.

  3. 3

    Add Greek yogurt, applesauce, nut butter, oil, vanilla extract, and almond extract. Stir until a thick cookie-cake batter forms.

  4. 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. 5

    Let cool completely before frosting.

  6. 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. 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. 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