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Slice of cinnamon swirl protein cake with visible cinnamon ribbon and moist crumb, plated with a fork and a sprinkle of cinnamon.

Cinnamon Swirl Protein Cake — Low Cal Low Carb High Protein Treat

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  • Author: Jennifer
  • Prep Time: 5 minutes
  • Cook Time: 12 minutes
  • Total Time: 17 minutes
  • Yield: 2 servings 1x
  • Category: Breakfast

Description

Wake up and eat cake — the healthy kind. This small, cinnamon-ribboned protein cake gives you a sweet, structured bite that’s perfect for breakfast or a quick snack. It’s fast, portable, and packs protein without a sugar crash.


Ingredients

Scale

Batter

  • ½ cup rolled oats (~45 g)
  • 2 egg whites (~60 g total)
  • ⅔ cup water (≈160 ml)
  • 2 scoops vanilla protein powder (~2 oz / ~57 g)
  • 1 teaspoon powdered Stevia (or your preferred sweetener)
  • 1 teaspoon baking powder (~45 g)
  • 1 tablespoon ground cinnamon (~8 g) — for the swirl


Instructions

  1. Heat the oven. Preheat to 390°F (200°C). Lightly grease a small nonstick pan (roughly 4–4.5 inches / 10–11 cm across).
  2. Make the batter. Combine the oats, egg whites, water, vanilla protein powder, Stevia, and baking powder in a blender or food processor. Blend until the mixture is smooth and has the thickness of a hearty pancake batter.
  3. Layer and swirl. Pour about half the batter into the prepared pan. Sprinkle the tablespoon of cinnamon evenly over that layer. Dollop the remaining batter on top, then drag a knife through the batter a few times to create a cinnamon swirl — don’t over-mix; you want visible ribbons.
  4. Bake. Place in the oven and bake approximately 12 minutes, until the top springs back slightly and a toothpick near the center comes out mostly clean.
  5. Rest and serve. Let the cake cool a couple of minutes in the pan, then slice and enjoy warm or room temperature.

Notes

  • Notes & tips
    • Pan size matters. This recipe is designed for a small pan. Scaling it up to a single large loaf without adjusting baking time will likely leave the center undercooked.
    • Protein powder choice matters. Use a vanilla-flavored powder that bakes well; some powders turn gritty. If your first try is chalky, swap brands. This is the single biggest variable for success.
    • Texture tweak: Replace part of the water with milk (dairy or unsweetened plant milk) for a slightly richer crumb.
    • Sweeteners: Stevia works great for low-carb; feel free to use erythritol, monk fruit, or regular sugar if you don’t mind the carbs.
  • Storage & reheating
    • Fridge: Keep leftovers in an airtight container for 3–4 days.
    • Reheat: Microwave a slice for ~30 seconds to warm.
    • Freezing: Not recommended — reheated texture tends to get soggy.
  • Quick troubleshooting
    • Cake too dry? Try swapping some water for milk or reduce blending time to keep a bit more texture.
    • Cake too gummy? Your protein powder might be the culprit — try a different brand or reduce liquid slightly next time.
    • No visible swirl? Swirl gently with a knife and stop; overmixing blends the cinnamon into the batter.

Nutrition

  • Calories: 217
  • Sugar: 1.1 g
  • Sodium: 145.9 mg
  • Fat: 1.9 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 17.9 g
  • Fiber: 4.2 g
  • Protein: 31.5 g
  • Cholesterol: 12.5 mg