Name: Cinnamon Swirl Protein Cake — Low Cal Low Carb High Protein Treat Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 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 preferred sweetener); 1 teaspoon baking powder (~4–5 g); 1 tablespoon ground cinnamon (~8 g) — for the swirl

Description

This Cinnamon Swirl Protein Cake is a low-calorie, low-carb, and high-protein treat perfect for a healthy snack or breakfast. Featuring a hearty oat base and vanilla protein powder, it’s lightly sweetened with stevia and enhanced with a delicious cinnamon swirl. Baked in a small pan, this cake offers a moist, flavorful bite with minimal guilt.

Ingredients

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 preferred sweetener)
1 teaspoon baking powder (~4–5 g)
1 tablespoon ground cinnamon (~8 g) — for the swirl

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Instructions

Preheat the oven: Heat your oven to 390°F (200°C) and lightly grease a small nonstick pan approximately 4 to 4.5 inches (10–11 cm) in diameter to prepare for baking.
Make the batter: In a blender or food processor, combine the oats, egg whites, water, vanilla protein powder, Stevia, and baking powder. Blend until the mixture is smooth and has the consistency of a hearty pancake batter, ensuring no large oat pieces remain.
Layer and swirl the cinnamon: Pour about half of the batter evenly into the prepared pan. Sprinkle the tablespoon of ground cinnamon evenly over the batter layer. Then, gently dollop the remaining batter on top. Using a knife, drag through the batter several times to create visible cinnamon swirls; be careful not to overmix or the cinnamon will blend fully into the batter.
Bake the cake: Place the pan in the preheated oven and bake for approximately 12 minutes. The cake is done when the top springs back slightly to the touch and a toothpick inserted near the center comes out mostly clean, indicating doneness without overbaking.
Rest and serve: Allow the cake to cool for a couple of minutes in the pan. Slice into portions and enjoy warm or at room temperature for the best flavor and texture.

Notes

Pan size matters: This recipe is intended for a small pan; using a larger pan without adjusting baking time can result in an undercooked center.
Protein powder choice matters: Use a vanilla-flavored protein powder that bakes well to avoid gritty texture—some powders can be chalky.
Texture tweak: Replace some or all of the water with dairy or unsweetened plant milk for a richer, slightly moister crumb.
Sweeteners: Powdered Stevia works well for low-carb needs, but erythritol, monk fruit, or regular sugar can be used if carbohydrates are not a concern.
Storage & reheating: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat slices in the microwave for about 30 seconds. Freezing is not recommended as the texture can become soggy after reheating.
Troubleshooting: If the cake is too dry, try swapping some water for milk or blending less to keep texture. If too gummy, try a different protein powder or reduce liquid slightly next time. For a visible swirl, swirl gently with the knife and avoid overmixing.