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This NoBanana Cream Cake has been on my mind for months and months, from way back when I first bought my first flavoured protein powder. I had purchased Cookies and Cream protein powder to experiment with in baking and after seeing how well it works, I immediately turned my attention to the Banana Cream protein powder I had also seen available.
For me, protein powders aren’t something I use for drinking or getting in extra protein, it’s something that can be used in baking to easily and simply create flavours that are hard to replicate when doing a keto diet, like the Cookies and Cream frosting on my Chocolate Cookies and Cream Cupcakes recipe.
It can also add great texture to your cake, such as in my Vanilla Cake recipe for the Fried Ice Cream in our cookbook, ‘Fresh Fragrant Keto’. There’s no interest for me in protein powders with flavours like chocolate as I can easily recreate chocolate cakes and desserts using unsweetened cocoa powder, but for something like this NoBanana Cream Cake, a flavoured protein powder is perfect.
I wanted to take it a step further though this time and not just have a flavoured icing, but also a flavoured cake! This NoBanana Cream Cake turned out even better than expected and is very easy and simple to make. The banana cream flavoured protein powder is key to this recipe, as it not only adds a banana flavour to both the icing and cake, but also adds texture to the cake when combined with the almond meal to make it light and fluffy.
Banana flavoured extract may be an alternative to the banana cream protein powder in the icing, but if using this for your cake flavouring and omitting the banana cream protein powder, you will need to add ¼ cup of extra sweetener to your cake to make up for the missing protein powder sweetness.
Even though this should work, you won’t get a cake that is as light and fluffy, the taste and texture isn’t the same and the macros will also be very different. I also found it often sank in the centre too. So using the banana flavoured protein powder in your cake is a much better idea and makes for a cake that is much more like the real deal in both flavour and texture.
You can use your banana flavour protein powder for other desserts and protein drinks too, or purchase a different flavour you love instead. Another option would be to use the banana flavoured extract and replace the banana flavoured protein powder with an unflavoured protein powder instead, so you still get that fluffiness to your cake as well as the banana taste.
Keto NoBanana Cream Cake
Ingredients
- 2 cups almond meal
- ¼ cup banana cream flavour protein powder
- ¼ cup sweetener to taste
- 3 tsp baking powder
- ⅔ cup unsweetened almond milk warmed
- 2 eggs
- 1 tsp vanilla
- 30 g unsalted butter melted
Banana Fresh Cream Icing
- ½ cup thickened cream/heavy whipping cream
- 1 ½ tbsp banana cream flavour protein powder
- 20 drops natural yellow food colouring
Instructions
- Make your cake first. Preheat oven to 160C/320F. Add all dry ingredients to a large bowl and mix well to combine. Mix together butter and almond milk. Try to make sure they are at similar temperatures so they mix well and don’t split. Add and whisk in eggs one at a time until well combined. Add and whisk in vanilla.
- Make a well in the centre of your dry ingredients and slowly pour in your wet ingredients while mixing until all combined and mixed through. You should have a light and slightly fluffy cake batter.
- Line the bottom of a 20cm/8in loose bottom sponge tin with baking paper and spray with coconut oil. Pour in your cake batter and bake for 30 minutes until golden. When you lightly press the centre of the top of the cake it should spring back. Allow to cool in the pan until cool enough to handle and then turn out onto a metal rack to finish cooling completely.
- Make fresh cream icing. Add all ingredients to a bowl and give a brief mix with a spoon so the protein powder isn’t sitting on top.
- Using electric beaters or similar, whip your ingredients together on low until the cream is whipped and you can get soft peaks on top and the protein powder is mixed through well. Don’t over whip or your cream will start to turn to butter. If you want your icing more yellow, you can add more food colouring.
- Frost the top of the cake with your banana fresh cream icing. Serve.
Notes
Nutrition
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