Red Velvet Protein Cake


Given the delicious new flavors of Trutein we have in-stock, we couldn't help but want to bake something sinful. We called upon the Betty Crocker of Protein, Anna Sward of ProteinPOWdr, to see what she had to "say" on the topic. Below is her infamous red velvet protein cake recipe! We are officially obsessed. 

Cake Ingredients

  • 1/4 C of Red Velvet Trutein protein powder
  • 1/4 C Total 0% Greek yogurt
  • 1/2 liquid egg whites
  • 1 small cooked beet (55g)
  • 2 T coconut flour
  • 1/4 C buckwheat (or rolled oats)
  • 1 tsp of vanilla flavdrops (or your liquid sweetener of choice)
  • 1/2 tsp of baking soda

Topping Ingredients

  • 1/4 C of vanilla whey
  • 1/4 C of Total 0% Greek yogurt
  • 1/4 C of ricotta

1.) First, blend all the cake ingredients using a handheld blender or food processor. Then, 

pour into either two large muffin pans like I did or into four muffin cases.

2.) Bake at 350 F (176 C) for about 35-40 minutes or until an inserted knife comes out 


3.) Let the cakes cool completely before you slice them horizontally into 3-4 layers.

4.) Make your filling by mixing all the filling ingredients, sticking the mix into a piping 

bag, and adding it to the inside and top of the cakes.

Nutritional Information

Serving size: 1/2 muffin cake 

(Recipe yields 2 muffin cakes)

Calories: 222otal Fat: 5 g

Total Carbs: 16 g

Protein: 28 g

Click here to view the original recipe on