Single Serving Cake Batter
Prep time: 
Total time: 
Yield: 1 large serving
  • 1 scoop vanilla protein powder*
  • 1 tablespoon almond or peanut butter (or 2 tablespoons dry PB2 mixed with 1 tablespoon almond milk, for a lower fat option)
  • 2 teaspoons erythritol (or sweetener of choice, such as stevia, to taste)
  • ⅛ teaspoon almond extract**
  • almond milk
  • 1 teaspoon sprinkles***
  1. In a small bowl or mug, mix together the protein powder, almond butter or PB2, erythritol, and almond extract and stir until crumbly and uniform. Add in the almond milk 1 teaspoon at a time, stirring between each addition and stopping when desired cake batter texture is achieved. Stir in sprinkles and devour.
*This recipe is very forgiving in terms of what type of protein powder can be used. The rule of thumb is that plant-based proteins tend to yield the thickest texture, while whey yields the runniest and whey/casein/other non-vegan blends clock in somewhere in the middle. Whatever you use, just add the almond milk in SLOWLY (read: one teaspoon at a time) and you'll be off to the cake batter races.
**You can sub vanilla extract if you don't have and/or don't like almond extract, but almond extract lends a more authentic cake batter taste. Butter extract, if you have it, will also add a cake batter flavor. If you're curious, butter extract is vegan. Which is a little scary, but whatever.
***If you want a more natural option, I found organic sprinkles.
Nutrition Information
Serving size: the whole darn recipe Calories: 165 Net Carbs: 8g Protein: 27g
Recipe by Foodie Fiasco at