Cookies & Cream Protein Cake

Today is the first day of summer!  I love the summers here in Thunder Bay.  Although they're short, they're hot and the whole city comes alive.  The vibe at the Market has been amazing with so many amazing vendors.  The outdoor space is full and there's tons of local, fresh produce rolling in each week.  

Last week we wanted to bring something fun, fresh and summery to the Market and our Orange Creamsicle Keto Cups were a hit!  We've added them to our online menu so now you can enjoy them all summer long :) 

We've also added another spot on the North side to stock up on some protein packed goodies.  If you're stopping by Maltese, you'll now find our Chocolate Peanut Butter Protein Balls there as well.

One more note for this week!  There will be a community potluck held upstairs after the Market for PIE.OLOGY.  I feel confident that I don't need to go into detail about these guys as most of you already know them :) Liesl and Dan are the sweetest and if you haven't had one of their amazing hand pies, now is the time!  My personal favourite is Ham & Cheese.  They're heading back west in the next month and we will definitely miss them!

We've also been highlighting our Protein Baking Mix this month and this week, we're sharing our Cookies & Cream Protein Cake recipe.  

Cookies & Cream Protein Cake

Cake

2 cups Synergee protein baking mix

1 egg

2/3-1 cup warm water

Frosting

¾ cup greek yogurt

3 tbsp. whip topping (optional, will make a “fluffier” frosting)

1 tbsp. fat free, sugar free pudding mix (optional, will “hold” frosting together better)

Stevia to taste

3 crushed up sandwich cookies (gluten free if sensitive, we like K-Too's!)

Mix Synergee protein baking mix with egg and warm water. Start with 2/3 cup water and add 1 tbsp. at a time slowly until a batter like consistency develops. Batter should be somewhat runny. Pour evenly into two 9 inch round baking pans. Bake at 350 degrees for 10 minutes or until a tooth pick comes out clean. While cakes are baking, mix together greek yogurt, stevia, whip topping and pudding mix. Allow cakes to cool completely, and add ½ the frosting to each cake. Stack cakes and add crushed cookies on top. Slice into 6 large slices. Enjoy!

Nutritional Information (per serving)

Servings – 6

5 grams of fat, 20 grams of carbohydrates, 14 grams of protein, 172 calories