Prot: 18g, Carbs: 18g, Fat: 8g, Cal: 206
Another great idea submitted by a reader, Protein Coffee Cake with Crumble Topping! A remake of the traditional, unhealthy packaged coffee cake treat. Now, a high-protein, gluten-free version!
To make the crumble topping here, I adapted an idea I found on the Daily Dietribe. This Protein Coffee Cake with Crumble Topping recipe uses Quest Multi-Purpose Protein Powder, and I added a Cinnamon Roll Quest Bar to the crumble topping. The result? Delicious!
Quest Protein Powder is a whey/casein blend. The casein acts like a flour when baking, so a whey protein wouldn’t be a great substitute here. You’d have to add in some extra flour, and then check that your liquid is still enough for a cake batter consistency. Easier to get yourself some Quest Multi-Purpose Protein Powder! It’s great for baking; I’ve used it here a bunch!
I hope you’ll give this recipe a try! A delicious, all-natural, gluten-free Protein Coffee Cake with Crumble Topping. Thanks for the great idea, Sara! And thanks to Quest Nutrition for sending over these great ingredients!
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- Serving size: 1 muffin
- Calories: 206
- Fat: 8g
- Carbohydrates: 18g
- Sugar: 1g
- Fiber: 6g
- Protein: 18g
- ½ cup Quest Multi-Purpose or Vanilla protein powder (36g)
- ¼ cup Quest Brown Rice Powder (23g) or brown rice flour (measure flour in grams)
- 1 teaspoon baking powder (4g)
- 2 packets stevia (2g)
- a dash of ground nutmeg
- ½ cup unsweetened almond milk (120ml)
- 1 teaspoon Paige's vanilla (5ml)
- Preheat oven to 325F (163C).
- Mix dry ingredients for the cake batter to combine.
- Add almond milk and vanilla. Mix well.
- Spoon into three large silicone muffin cups. Set aside.
- Mix the stevia, cinnamon, and Brown Rice Powder to combine.
- Add coconut oil. Mix well.
- Add chopped Quest bar.
- Sprinkle crumble topping on top of cake batter in each muffin cup.
- Bake for 20-25 minutes, just until firm and a toothpick comes out clean.
- Let cool, and remove from muffin cups. Enjoy!