Blueberry Protein Bundt Cakes

June 12, 2017

Blueberry Protein Bundt Cakes

 

Preheat oven to 350. Apply non-stick spray/oil to 8 cavities of mini (2.75-3” across) bundt pans. If using a silicone baking pan (recommended), place on a firm baking sheet.

In a small bowl, mix together dry ingredients and set aside. In a separate bowl, whisk together liquids until well blended. Add dry ingredients to liquids and mix well. Quickly pour into prepared pans. Evenly space 6 blueberries on top of the batter in each cup. Gently push each blueberry under the batter to the bottom of the molds. Bake until cooked through, approximately 18-20 minutes.

Remove from oven and place on wire rack to cool for several minutes. Carefully unmold bundts from pan and allow to cool. Legendary Foods Blueberry Cinnamon Bun Cashew Nut Butter makes an excellent frosting or filling. Slice cakes in half and spread 1 TBSP on the bottom half before replacing the top, or for an extra special touch, pipe the nut butter in a decorative pattern on top of each cake. May be served warm or cool, but should be stored in refrigerator if not being consumed immediately.

 

Macros per TWO bundts (does not include nut butter topping): Cal: 110 // Fat: 4.4// Sat Fat: 1.5 // Carbs: 6.8 // Fiber: 2.4 // Pro: 11.6 // Sugar: 2.2

 

*Notes: The batter from this recipe is very versatile. If desired, it can be baked in donut molds or muffin cups, or used to make delicious waffles too! While the recipe calls for the use of Italian Almond Cookie Flex flavors, Blueberry Sky, Coconut Biscotti, Peanut Butter Crunch, Creme Brulee, Monkey Bread or Bananas Foster could be substituted for variety or based on availability or personal preferences.

If using a metal non-stick pan, reduce baking temperature to 325 and increase baking time accordingly.

 



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