Protein Cinnamon Roll Coffee Cake

For the Cake

• 1 cup (120g) self-rising flour*
• 2 scoops (70g) Cinnamon Roll Whey Protein Powder
• ¼ cup (50g) powdered sweetener (Swerve, or powdered sugar)**
• ½ tsp. Cinnamon
• 1 cup (227g) plain, nonfat Greek yogurt
• 1 whole egg
• 3 tbsp. Melted light butter
• ½ tsp. Vanilla extract
• ⅓ cup milk (any milk is fine)

For the Crumble Topping 

• ½ cup (60g) all purpose flour
• ⅓ cup (85g) Swerve brown sugar*
• 4 tbsp. (56g) light butter

For the Coffee Protein Icing (optional)

Notes

*If you don’t have self rising flour, regular all purpose or whole wheat flour can be used. Just add ¼ tsp. salt and 1 ½ tsp. baking powder.

**Any preferred sweetener can be used, just make sure it measures 1:1 with sugar.

Instructions

1. Preheat the oven to 325F. Line an 8×8 baking dish with parchment paper and spray with nonstick spray.
2. Add flour, protein powder, and cinnamon (baking powder and salt if not using self-rising flour) to a large bowl.
3. In a separate bowl whisk together sweetener, Greek yogurt, egg, melted butter, vanilla extract and milk.
4. Combine wet and dry ingredients. Gently fold together until a smooth batter forms. Pour batter into the prepared baking dish.
5. In a separate bowl, add all crumble ingredients. Mix together with a fork until it starts to come together, but is still crumbly. There should still be small chunks of butter, you do NOT want to completely mix everything together.
6. Sprinkle crumble over top of cake. Place in the oven and bake at 325F for 45 minutes, or until a knife comes out clean.
7. Cut into 9 slices. Top with optional coffee protein icing if desired and enjoy!

Yield: 9 slices

Nutrition (per slice): 165 calories, 14 protein, 15 carbs, 5 fat, 1 fiber, 3 sugar