Recently, I’ve seen several recipes for easy high protein cheese cakes. I’ve decided to create my own version to serve as a quick high protein, low sugar breakfast item. As a substitute teacher, I don’t always have my teaching schedule in advance so I was searching for a quick “grab and go” breakfast. Which is exactly what I needed for today. I paired a portion of this delicious breakfast cake with a half of banana. The cake itself has approximately 14 grams of protein from the cheese alone. With a half cup sugar, each serving is approximately 9 grams. However, if Truvia for baking is used (which I have used for years with great results) the sugar is approximately two grams. My recipe uses four eggs which helps bind the cake along with supplying additional protein. I used two teaspoons of vanilla extract for flavor but many recipes call for almond, lemon, or feel free to use your favorite. I’ve also used a combination of anise and vanilla flavoring if I feel the anise will be too strong on its own,
This cake is also a smaller cake as it is baked in one 9 inch round cake pan. To serve, dust it with confectioners sugar and top with your favorite fruit. Or, to serve it as a dessert, add whipped cream, fruit glaze, even chocolate! Enjoy!
Recipe:
Preheat oven to 350 degrees. Grease/spray/butter one round 9 inch cake pan. Dust with a combination of flour and confectioners sugar. Set aside.
In a large bowl: cream 1/2 cup of room temperature butter and 1/2 cup of sugar or 2 T plus 2 t Truvia for baking.
Add 2 teaspoons of vanilla extract or flavoring of your choice
Add 4 eggs beating after each addition
Set aside
In smaller bowl, combine :
1/2 cup of flour
1 teaspoon baking soda
1 teaspoon salt
Add dry mixture to liquid mixture. Mixture will be a bit heavy. Combine well. Pour into prepared pan. Bake at 350 for 30 to 40 minutes depending on your oven. Cake should be thoroughly baked when tested. It is easy to over bake this cake so if more time is needed, check frequently. Enjoy!
coffeemugsandchocolatecake 