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–+ servings

High Protein Blender Cake (Flourless Carnivore Cake)

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Prep Time 5 minutes
Cook Time 45 minutes
Course Dessert, Nut Free
Cuisine American
Servings 16 servings
Calories 229.9

Equipment

1 High Speed Blender

Ingredients
  

CHOCOLATE GLAZE:

  • 1/2 cup powdered allulose (plus 1/2 teaspoon stevia glycerite if desired)
  • 4 tablespoons butter melted
  • 2 tablespoons unsweetened cocoa powder
  • 3 tablespoons heavy cream
  • 1/2 teaspoon vanilla extract or almond extract

Instructions
 

  • Preheat the oven to 300F (if using allulose) 325F (if using erythritol) and grease a 9 inch silicone bundt pan really well with butter (or coconut oil).
  • Put the natural sweetener, butter and eggs into a blender and pulse until well-blended and smooth. Add the milk powder, Equip, stevia glycerite if using, extract, baking powder, baking soda and salt. Pour the hot water over the top (it will start to bubble as it hits the baking powder and soda) and pulse, scraping down the sides of the blender once or twice, until smooth.
    1 1/4 cup powdered allulose, 1/2 cup butter, 5 large eggs, 2 cups milk powder, 6 scoops Chocolate Equip Protein Powder, 2 teaspoons stevia glycerite, 1 teaspoon vanilla extract, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon Redmond Real salt, 3/4 cup very hot water
  • Pour into the prepared pan and bake for 45-55 minutes, or until cracked on top and springy to the touch. Remove from oven and allow to cool for about 10 minutes before turning out onto a wire rack to cool complete before glazing. TIP: To cool, I suggest placing the bundt pan in an ice bath for 10 minutes. This way, the cake won't break or crack when removing it from the pan.
  • To make the chocolate glaze, in a medium shallow bowl, whisk together the powdered sweetener, melted butter and cocoa powder. Add the heavy cream and vanilla and whisk to combine.
    1/2 cup powdered allulose, 4 tablespoons butter, 2 tablespoons unsweetened cocoa powder, 3 tablespoons heavy cream, 1/2 teaspoon vanilla extract
  • Drizzle the glaze over cooled cake.
  • Cut into 16 slices and serve. Store extras in an airtight container in the fridge for up to 7 days. Can be frozen for up to a month.

Video

Nutrition

Calories: 229.9 | Fat: 14.2g | Protein: 16g | Carbohydrates: 9.5g | Fiber: 0.1g | P:E Ratio: 0.7