Prot: 32 g, Carbs: 27 g, Fat: 1 g, Cal: 242


I love happy accidents! I set out to make a different kind of recipe, and came across a batter that tastes like funnel cake. Protein Funnel Cake!

The batter is light and fluffy, thanks to the new Quest Brown Rice Powder. It is very different from brown rice protein powder, which can be very grainy and chalky. The Quest powder is a carb powder, and I look forward to using it in place of oat flour or coconut flour in future recipes. This was my first time using it, and what a success! I also used Quest protein powder, here. Their unflavored Multi-Purpose Mix is what gives the dough-like flavor here. Get some!


Traditional funnel cake batter is dropped into hot oil, and that helps form its shape. To simulate the non-flat shape, I dropped this batter onto a hot waffle iron! Worked like a charm!

Since the batter for this Protein Funnel Cake isn’t fried, it isn’t crispy and greasy. But the taste is all there! Rather than using powdered sugar as a topping, I’m using confectioners style erythritol. Such a great replacement! I also used some in the batter to make it a little sweeter.


Thanks to Quest Nutrition for sending over these powders! I love recreating classic treats in a healthy, high-protein way!

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Protein Funnel Cake
Nutrition Information
  • Serving size: 1 recipe
  • Calories: 242
  • Fat: 1g
  • Carbohydrates: 27g
  • Sugar: 1g
  • Fiber: 8g
  • Protein: 32g
Prep time: 
Cook time: 
Total time: 
Makes 1 funnel cake.
Funnel cake:
  1. Mix all ingredients for funnel cake until combined well.
  2. Spray your waffle maker with non-stick coking spray, close, and plug in to heat up.
  3. Pour your batter into a zip-lock bag, close, and cut one corner off. (This is an easy way to pipe batter onto the waffle iron; see this video for help.)
  4. When waffle maker is ready, open and drizzle batter around the hot iron. Use about half the batter.
  5. Close the waffle iron, wait a minute or two, then open and remove the first piece.
  6. Repeat with the rest of the batter.
  7. Place one piece on top of the other, and top with confectioners style erythritol.
  8. Enjoy!
A note about substitutions: because each type of protein powder has a distinct flavor and texture when baked, I would not try substituting different types of protein powders in this recipe. (See my Recipe Basics video for examples of what goes wrong when you use the wrong protein powder.)