Zesty Lemon Protein Teacake

Inspired by PBCo.

Serves 12

Ingredients

For the base:

• 1 serve Low Carb Vanilla Cupcake Mix - We used PBCo
• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 2 tablespoons MCT Oil
• 2 eggs
• 6 tablespoons Greek yogurt
• Zest and juice of 4 lemons
• 3/4 cup milk of choice

For the icing:

• Sugar free icing mix - We used Natvia

Directions

1. For the base: Pre-heat the oven to 180 degrees Celsius and line a cake tine with baking paper.
2. Place all base ingredients in a bowl and whisk until well combined.
3. Pour into lined cake tin and bake for 40 minutes or until cake is golden brown.
4. Remove from oven and allow to cool slightly before removing from the pan.
5. For the icing: We used Natvia Sugar Free Icing Mix. Make according to packet directions and spread over cool cake.

Nutritional Information

Per serve (80g) / Per 100g (excluding icing)

Energy (kJ): 814/1020 | Protein (g): 6.3/7.9 | Fat (g): 5/6.2 | Saturated Fat (g): 30.6/38.3 | Carbohydrates (g): 20.2/25.3 | Sodium (mg): 146/183

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