Red Velvet Protein Cake

Delicious spin on classic red velvet cake for those that need more protein in their diet or are simply protein fiends who don't want to give up macros for flavor!

• Ready In: 45 mins
• Serves: 1
• Yields: 4 muffin cakes

Ingredients

• Cake ingredients

• 1⁄4 cup  vanilla whey protein powder
• 1⁄4 cup  total 0%  fat free Greek yogurt
• 1⁄2 cup  pasteurized liquid egg-whites
• 1 (55 g)  cooked beets
• 2  tablespoons  coconut flour
• 1⁄4 cup buckwheat groats or 1⁄4 cup rolled oats
• 1  teaspoon  FlavDrops or 1  teaspoon  your liquid sweetener, of choice
• 1⁄2 teaspoon baking soda
•  red food coloring (*If you want to go down this route)

• Topping

• 1⁄4 cup  vanilla whey protein powder
• 1⁄4 cup  of total 0%  fat free Greek yogurt
• 1⁄4 cup ricotta cheese

Directions

1. First, blend all the cake ingredients using a handheld blender or food processor. Then, pour into either two large muffin pans like I did or into four muffin cases.
2. Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out clean.
3. Let the cakes cool completely before you slice them horizontally into 3-4 layers.
4. Make your filling by mixing all the filling ingredients, sticking the mix into a piping bag, and adding it to the inside and top of the cakes.