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Multi-Purpose ‘Lil Protein Cakes/Breads

I wasn’t quite sure what to call these. They were the result of a little accident and they turned into something really great.

I was trying to make a basic poundcake when I decided to try to make mini ones in a dessert bar pan. I threw together a recipe, and while it didn’t turn out like poundcake, it did turn out like pure deliciousness! 

These little cakes–or breads, if you leave out the sweetener–could be used in a gazillion ways. Sweet or savory, meals or snacks–they’re just little bundles of tasty, low carb joy.

These do not have to be made in a dessert bar pan if you don’t have one. A whoopie pie pan (muffin top pan) would also work, as would a loaf pan. Or a muffin pan. Or a cake pan. See? It’s versatile.

These are good plain, to be honest. But here are some ideas of what to do with them. Make a dozen, freeze them and pull them out as needed. Voila. Instant yum!

Sweet Ideas:

  • Top with sugar free jam or jelly
  • Cut in half to make a peanut butter and jelly sandwich
  • Add cinnamon and a small amount of raisins for an English muffin alternative
  • Add in blueberries or chocolate chips for miniatures cakes
  • Top with sliced berries and whipped cream
  • Top with LC ice cream for a birthday treat
  • Top with chocolate ganache
  • Use your favorite extract to adjust the flavor: orange, lemon, banana, rum, almond, etc.
  • Top with butter and sugar free maple syrup for a johnnycake
  • Cube up to make a tasty trifle
  • Use in sugar free bread pudding
Savory Ideas:
  • Add in 1/2 C of shredded parmesan or cheddar cheese, garlic powder and parsley for cheesy garlic buns
  • Use as a burger or sandwich bun
  • Chop up to make stuffing
  • Add in Italian seasoning and garlic to make savory biscuits to serve with soup or stew
  • Cut in half and serve with egg, bacon, sausage or cheese for an easy breakfast sandwich
  • Add in a tablespoon or two of golden flax and rosemary and thyme for an herby “cornbread”
  • Use as biscuits under sausage gravy
Multi-Purpose ‘Lil Protein Cakes/Breads
  • 1 1/2 C almond flour, sifted
  • 2 scoops unflavored whey protein powder (6 Tablespoons, I used Jay Robb)
  • 3 eggs (if using cheese, cut eggs down to two)
  • Sweetener to taste (I used Ideal– use 1 C for cake-like sweetness, or use less or none for savory)
  • 3/4 stick (6 T) butter, softened
  • 1/3 C sour cream
  • Your choice of extract or herbs/spices (for a basic sweet cake, use 1 T vanilla)
  • 3/4 tsp. salt
  • 2 tsp. baking powder
  • 1/2 C shredded cheese (if using)
Preheat oven to 350. Grease whatever pan you plan on using.
Cream together butter, sour cream, eggs, extract/herbs, salt and, sweetener (if using) and baking powder in a large bowl with a whisk or hand mixer.
Add in almond flour, protein powder and cheese (if using). Mix well.
Place into your desired pan and bake on the middle rack. Mine were done in a square bar pan in about 15 minutes. Cakes/breads will be golden brown around the edges and cooked through in the middle.
Allow to cool at least 20 minutes before removing bread/cake to a cooling rack.
Nutrition (basic recipe, sweetened, with vanilla extract) 1/12th recipe: 180 calories, 3 g carbs, 2 g fiber (1 g net carbs), 15 g fat, 9 g protein

Need Ingredients for That Recipe?


It takes a lot of trial and error to find the "right" fit for a low carb recipe. I have made some ... different low carb desserts. You don't need to go through that! I made a list of my favorite ingredients as well as what stores you can find them at. Enjoy!

About the author

Leeann Teagno

Eating healthy, for me, is about more than weight loss like it used to be. It’s about controlling my blood sugar levels and obtaining normal–or relatively normal–hormone levels. I still struggle to lose weight efficiently, but eating a wheat, sugar and gluten free diet helps to control some of the problems I’ve encountered with these health issues of mine.


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