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Toffee Protein Cake-Cubes with a Vanilla & Toffee Frosting/Filling

Do you know who that is up there? (Maybe the cape and protein muffin tattoo gives him away…) It’s Protein Pow Man! Sampling today’s recipe like a champ πŸ˜‰ This recipe is actually a tribute to one of my favorite ingredients: toffee flavdrops. The anti-sweetenerists amongst you may cringe at the artificiality of this product (because it’s basically just sucralose and flavoring), hailing all sorts of arguments to support the notion that all sweeteners are ultimately noxious to human health. What do I say to them? I say that not all sweeteners are created equal (e.g. aspartame β‰  sucralose β‰  stevia). I tell them that I have an imperious and ultra-demanding sweet-tooth which I love dearly and that the option of a. exterminating it or b. satisfying it with table sugar are both out of the question. I tell them that, all things in my diet considered, I find the inclusion of sweeteners to be inconsequential.

At the end of the day, the truth is that I like to have my cake and eat it too (or, as they say in Bulgaria and the Czech Republic, to keep the wolf full and the goat hole!) Of course, I don’t like to force sweeteners down anyone’s throat and I do sincerely believe that you can cook all sorts of great protein foods without them (using just unflavored powders!) It’s just harder to do so in a low-carb fashion, particularly when delicious things like toffee flavdrops are available and just oh so ah la la!


1 cup liquid egg whites
1/2 cup pea protein
1/4 cup coconut flour
1/2 cup milk
1 tablespoon toffee flavdrops


Blended together and baked at 180 C (356 F) for 15 minutes in a mini loaf pan.

Macros per cube (out of 10):

13.1g protein
2.4g carbos (0.7g sugars)
1.2g fat (0.8g sat)
1.1g fiber

The above yielded five rectangular mini cake loaves. Once the cakes are done, allow them to cool and, when ready, cut them in half so you get two cubes. Then, go grab a small spoon and dig some holes through the center of the cakes. You don’t HAVE to dig a hole in them, you CAN just frost them on top; I just like to have more filling inside so that, as you bite it, BOOOM! you feel an explosion of creaminess πŸ˜€

OK, so, for the frosting, all I did was mix 3/4 cup of vanilla whey with 1/8 cup of pea protein, 1 tsp of vanilla powder, 1/2 tbsp of toffee flavdrops and 1/4 cup of coconut milk. Tha’s it, ready πŸ™‚

The result was toffeelicious (if you allow that ridiculous word to stand) and a great combination of cakiness and creaminess.


If you want to try this recipe without flavdrops, you still can. Just throw a banana into the batter, taste it, and you’re ready to go!

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