Peanut Flour & Greek Yogurt infused Toasted Protein Cakes

It is now a well-known fact in blog land that April’s Protein Cakes are pretty much one the new favorite treats for protein-loving gals (and guys). Her recipe is pretty much perfect, yet we all love to tweak it, don’t we?

Take Janetha from Meals & Moves for example. She likes to add lots of baking powder to get huge fluffiness. Look at this email she sent me the other night:

Baahahah! Crazy girl!

I resisted the urge to use 34 tsp of baking powder, but I did add in a little greek yogurt and my new favorite product on the planet, Peanut Flour. (From a flavor standpoint, It’s PB2 on steroids). A zillion thanks to Allie from Pimp My Protein Shake for bringing me this stuff when she visited in January. I’m officially hooked. There are several types: 12% & 25% fat; dark and light. They range from 100-120 calories per 1/4 cup. Both are very flavorful. I often make them into a paste with water and use it as a faux Peanut butter. And I use it in my shakes for a lower calorie alternative to PB. But honestly I’d direct any questions over to Allie as she is truly the pimp of Protein Flour.

So far, this is my favorite version of the protein cake: the Greek Yogurt/Peanut Flour version:

• 1 scoop Low carb Protein Powder
• 2 TBS egg whites
• 1 TBS 0% Greek Yogurt
• 1 TBS Peanut Flour (either one)
• 1 TBS Applesauce (unphotographed)
• 1 tsp baking powder
• sprinkle of stevia
• 1/2 tsp almond extract (to bring out the nuttier flavors)

I put it in an oil-sprayed bowl for 1.5 min on 60% power.

I got three slices out of this one.

Edited to add: Stats: Calories 162; Protein 26g, Carbs 8.5g; Fat 2.5g; Fiber 1g

And I find the way I enjoy these most is toasted!

With my new favorite Trader Joe’s Product: Almond Butter with Flax Seeds.

Even my totally normal, non-diet-obsessed cousin was ‘nom-nomming’ over the toasted version with the nut butter.

Q: What’s your fave adaptation of April’s protein cakes? Have you tried them toasted?