Crumb Cake

Servings: 9 squares

Cake Layer

• 1 cup almond flour
• ½ cup vanilla protein powder (whey or casein)
• ¼ cup granulated monk fruit or erythritol sweetener
• 1 tsp baking powder
• ½ tsp cinnamon
• Pinch of salt
• 2 large eggs
• ½ cup plain Greek yogurt
• ¼ cup unsweetened almond milk
• 1 tsp vanilla extract

Crumb Topping

• ½ cup almond flour
• 2 tbsp vanilla protein powder
• 2 tbsp monk fruit or erythritol sweetener
• 1 tsp cinnamon
• 3 tbsp melted butter

Instructions

1. Preheat oven to 350°F (175°C).
2. Grease or line an 8×8-inch baking pan.
3. In one bowl, combine the dry cake ingredients.
4. In another bowl, whisk eggs, yogurt, almond milk, and vanilla.
5. Mix wet and dry ingredients until combined.
6. Spread batter into the pan.
7. For the topping, combine almond flour, protein powder, sweetener, and cinnamon. Stir in melted butter until crumbly.
8. Sprinkle evenly over the batter.
9. Bake for 25–30 minutes, until a toothpick inserted in the center comes out mostly clean.
10. Cool before slicing.

Approximate Nutrition (per square)

• Calories: 170–220
• Protein: 10–14 g
• Net Carbs: 4–6 g
• Fat: 10–14 g

To Increase Protein Further

You can:

• Use ¾ cup protein powder in the cake batter.
• Add ¼ cup low-fat cottage cheese (blended smooth).
• Serve with Greek yogurt on top