December 1, 2011 By Leanne Vogel July 12, 2015We’ve feasted on microwave cakes, pancakes, and coconut sugar this week. So I just figured we’d keep the sweet going with one of my favorite go-to recipes that I’ve been enjoying as of late… Number one reason why I love it? They’re sugar-free! And that’s always a bonus, right? Since preparing my first protein cake a couple of weeks ago, I’ve enjoyed playing around with the base recipe and adding new flavors and ingredients with each batch. Albeit not each attempt has been successful. But I guess that’s the name of the game! Thankfully; should anything go wrong in the baking process, the mess-ups make great toppers for chia pudding, regardless of their final state. Another good thing about them? They’re easy to make. Oh, and you can make a couple of batches at a time and share them with the kids, or throw them in the freezer for healthy snacks throughout the week, and they travel well (personally tested during my trip to London). They’re even comprised of plant protein which helps to balance your cholesterol, reduce inflammation, and boosts your daily fiber intake. And really folks, who couldn’t do with more cholesterol balancing cake in their diet? I rest my case.
HI! I’M LEANNE
Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.