Everyone is trying to get buff, but some people can’t put down the sweet stuff. Don’t worry this crumb cake won’t mess up your diet, it has 8g protein per slice. The crumb topping is lightly sweet and chunks of apple in the cake for a nice crunch. Double the batch for a 9×13 size to share.
• 1 whole egg
• 1 serving (3T. 46g) liquid egg whites
• 1 tsp. vanilla extract
• 1 container (150g) Yoplait greek yogurt apple pie
• 1 T. no calorie sweetener
• 2 oz. unsweetened almond milk
• 1 small apple (about 100g), peeled and chopped
• 2 scoops (64g) Core Nutritionals MRP Snickerdoodle
• ½ cup (53g) Kodiak Cakes high protein pancake mix
• ¼ cup (23g) Bob’s Red Mill Paleo flour
• ½ tsp. baking soda
• ½ tsp. baking powder
• 1 tsp. ground cinnamon
• ¼ tsp. salt
Preheat oven to 325 degrees. In a small bowl, mix egg, egg whites, yogurt and vanilla. In a separate bowl, mix dry ingredients: protein, paleo flour, pancake mix, baking soda, baking powder, salt and cinnamon. Add chopped apples and sweetener. Pour wet ingredients into dry ingredients. Stir to combine and add almond milk. Spray 9×9 pan with non-stick cooking spray and spread batter into pan evenly. Top with crumble topping. Bake at 325 for 20-25 minutes until a toothpick comes out clean. Let cool slightly and cut into 9 equal size pieces. Eat within 3 days and store in a cool place.
• 1 T. butter, chilled
• 1 T. brown sugar
• 10g Core Nutritionals MRP Snickerdoodle
• ½ tsp. cinnamon
Cut butter into small pieces and place in a small bowl. Add protein, sugar, and cinnamon. Mix butter with a fork, stirring and pressing down, until it forms a crumbly mixture.