High protein, low-fat sweet cinnamon sugar cake! One piece for just 74 calories! Life just got a whole lot sweeter!
If you had to ask my what my favorite recipes in my All Things Sweet cookbook were, there is no doubt that this one would make the Top 5! I’m not sure if it’s the sweet cinnamon flavor throughout, or the moist cake itself (okay – it’s probably a combination of both), but y’all this cake is something!
If you’ve been around for a while, you know that I am all about volume and getting to consume more physical food as opposed to a smaller, more calorie-dense piece of something. While this isn’t always the case, it is the case the majority of the time. With this recipe, I CAN have my cake and eat it too! Y’all know I had to say that phrase at some point in this post right? 😆
Besides being able to eat a good portion of it because of it’s stellar macro profile (I usually eat 1/3 the pan in one sitting for a snack), it also makes me feel good knowing I am consuming unprocessed, quality ingredients too. Nothing wrong with some real sugar, but I don’t always like the crash that comes soon after. With these, there is none of that. Just filling, satisfying and delicious cake!
This cake is totally good enough to eat straight up. But you are like me, you enjoy some a mix of flavors and textures when eating something. And with its low calories and macros, toppings are almost a must here 😉
There are so many routes you can go with toppings and I encourage you to get creative! I will share some of my favorites to get you started:
- Cream cheese frosting (as pictured): recipe for this one is in cookbook. Adds 3C/0F/5P per 2 tbsp and it literally tastes like the cream cheese frosting you buy at the store (except this one is chilled). My favorite topping and flavor combo of them all!
- Whipped cream cheese: my go-to if I don’t have any of my cream cheese frosting made. Fluffier than the frosting, but the flavor combo is still yummy.
- Peanut or almond butter: I mean these are good on anything right?
- PBfit peanut butter powder: I mix with a little water to make “peanut butter” when I need something lower in fats.
- Fudge sauce: enough said. This recipe is also in my cookbook.
- PEScience protein powder – this is always the protein powder I recommend for taste and quality of ingredients. There is no grainy or protein texture and no matter what I am using it for, it always blends so well! For this recipe, I used snickerdoodle which I highly highly recommend if you have it. If you don’t, no worries – you can still use vanilla too!
For all Pescience products, you can use code “LaurenFitFoodie” to save 15%.
- Coconut flour – If I had to name a secret ingredient in this recipe, it would probably be a toss up between this and the butter extract. The butter extract brings an insane buttery flavor to it, but this coconut flour is what brings about the amazing texture of this cake! I wish there was an equal substitute, but unfortunately coconut flour has different absorbent properties than all other flours. And for that reason, there is no equal sub to it in recipes.
- Butter extract – I use both McCormick and Watkins brand interchangeably. Both are great and oh my goodness I cannot tell you the difference this addition makes! Butter-flavored explosion.
- Sugar free butterscotch pudding mix – you can use any flavor but butterscotch is my favorite! If you are looking for a vegan sub with natural ingredients I would recommend checking out Simply Delish brand.
- Unsweetened applesauce
As always, if you make, tag me on Instagram (@Laurenfitfoodie) because I absolutely love seeing your yummy recreations!
Kitchen tools used:
- Nonstick Square Baking Pan with Lid – If you don’t already have a baking pan with a lid you need one of these! Amazon sells them for only $8 – that is steal! Not only does it make clean up easy because the food doesn’t stick, but it also makes clean up and storage a breeze. I recommend storing this cake in the fridge in an airtight container because that is what keeps the moisture in and keeps the cake MOIST!
- Mini spatulas – the best for mixing ingredients and ensuring no batter is left behind! Normal spoons just cut it for me now.
- 1 scoop (32g) snickerdoodle protein powder (can also use vanilla)
- 1/4 cup (28g) coconut flour
- 1/2 package (14g) sugar-free butterscotch jello pudding mix
- 1/4 cup granulated zero-calorie sweetener
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 large egg
- 1/2 cup (122g) unsweetened applesauce
- 1 + 1/4 cup (305g) egg whites
- 2 tbsp (30g) canned pumpkin – OR can sub for another 30g of applesauce
- 1 tsp butter extract
- Preheat oven to 350 °F.
- In a small mixing bowl, combine all the dry ingredients.
- In a separate larger bowl, add the egg and egg whites.
Use a hand mixer to combine. Add the rest of the wet
ingredients and mix again.
- Add the dry ingredients into the wet ingredients and
continue mixing until all ingredients are mixed
- Line a 9×9” dish with parchment paper and spray lightly with cooking spray. Pour batter into the dish, and then sprinkle with cinnamon and sweetener.
- Bake for about 25-30 minutes, or until toothpick
inserted in center comes out clean.
- Let cool before slicing and enjoy!
MFP entry: Lauren Fit Foodie Cinnamon Sugar Cake
Nutrition InformationYield 8 Serving Size 1 slice (68g)
Amount Per Serving Calories 74Total Fat 1gCarbohydrates 6gProtein 9g