This Sweet Potato Protein Cake is moist, protein-packed, and naturally sweet. Perfect for breakfast, snack, or dessert.

Scale

2 cups mashed sweet potatoes

1 cup almond flour

1/2 cup vanilla protein powder

1/2 cup maple syrup

1/4 cup coconut oil, melted

3 large eggs

1 tsp baking powder

1 tsp cinnamon

1/2 tsp nutmeg

Pinch of salt

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1. Preheat oven to 350°F (175°C) and line baking pan with parchment paper.

2. Whisk mashed sweet potatoes, eggs, maple syrup, and coconut oil.

3. Mix almond flour, protein powder, baking powder, cinnamon, nutmeg, and salt in another bowl.

4. Combine wet and dry ingredients.

5. Pour into pan and bake 30–35 minutes.

6. Cool before slicing.

Store in fridge for up to 5 days or freeze for 3 months. Delicious warm or chilled.