Ingredients

Cake - Dry

• 1½ cups (150 g) finely blanched almond flour

• ½ cup (60 g) Iso-Whey Protein (Vanilla Cupcake)

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• ½ cup (45 g) oat fiber (zero-net-carb fiber; not oat flour)

• ¾ cup (135–150 g) granular keto sweetener (allulose or erythritol/monk blend)

• 2 tsp baking powder

• ½ tsp fine salt

• Optional flavor boost: 1 tsp cinnamon or 2 tsp lemonzest

Cake - Wet

• 2 large eggs + 4 large egg whites, room temp

• ¼ cup (60 ml) light olive oil or avocado oil

• 1 cup (225 g) nonfat Greek yogurt

• 2 tsp vanilla extract

• 2–4 Tbsp unsweetened almond milk, as needed

Optional add-ins (pick one)

• 1 Tbsp ground flax or chia(extra fiber/omega-3s)

• ½ cup finely grated zucchini, well squeezed

Protein Glaze

• 3 oz (85 g) light cream cheese, very soft

• ¼ cup (60 g) nonfat Greek yogurt

• ¼ cup (40–45 g) powdered keto sweetener

• ½scoop (10–15 g) Iso-Whey Protein (Vanilla Cupcake), sifted

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• ½ tsp vanilla extract, pinch salt

• 1–2 Tbsp unsweetened almond milk to thin