High-Protein Low-Carb Church Cake

Sugar-Free, Keto-Friendly & Extra Creamy!

Enjoy the classic Church Cake flavor without traditional cake mix, refined sugar, or regular flour! This healthier version has a soft, moist vanilla cake base topped with a thick, creamy high-protein cheesecake frosting. Perfect for dessert while keeping carbs low!

Prep Time: 20 minutes
Bake Time: 25–30 minutes
Chilling Time: 2 hours
Servings: 12

Ingredients

For the high-protein cake:

• 2 cups blanched almond flour
• ½ cup vanilla whey protein powder
• 3 large eggs
• ½ cup plain Greek yogurt
• ¼ cup melted butter
• ½ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 1½ tsp baking powder
• ¼ cup unsweetened almond milk
• Pinch of salt

For the creamy pineapple layer:

• ½ cup finely chopped fresh pineapple (optional, use a small amount to control carbs)
• ½ cup plain Greek yogurt
• ½ tsp vanilla extract
• 1 tbsp powdered monk fruit sweetener

For the high-protein cream cheese frosting:

• 8 oz (225g) softened cream cheese
• 1 cup thick plain Greek yogurt
• ½ cup blended cottage cheese
• ⅓ cup powdered monk fruit sweetener
• 1 tsp vanilla extract
• 2 tbsp vanilla protein powder

Instructions

1. Prepare the oven

Preheat oven to 350°F (175°C). Grease a 9 × 9-inch baking dish or line it with parchment paper.

2. Mix the dry ingredients

In a large bowl, combine almond flour, vanilla protein powder, baking powder, powdered sweetener, and salt.

3. Add wet ingredients

Add eggs, Greek yogurt, melted butter, vanilla extract, and almond milk. Mix until a smooth, thick cake batter forms.

4. Bake the cake

Pour batter into the prepared baking dish and spread evenly. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely.

5. Prepare the pineapple layer

Mix chopped pineapple with Greek yogurt, vanilla, and powdered sweetener. Spread a thin layer over the cooled cake. For an even lower-carb version, omit the pineapple.

6. Make the creamy frosting

Beat softened cream cheese until fluffy. Add Greek yogurt, blended cottage cheese, powdered sweetener, vanilla, and protein powder. Beat until smooth, thick, and creamy.

7. Frost the cake

Spread the cream cheese frosting generously over the cake. Use a spatula to create beautiful decorative swirls, just like the original Church Cake.

8. Refrigerate

Cover and refrigerate for at least 2 hours before slicing. Chilling helps the frosting become firm and cheesecake-like.

Estimated Nutrition Per Serving

Based on 12 servings, including the small pineapple layer.

• Calories: 285
• Protein: 18g
• Total Carbs: 9g
• Fiber: 3g
• Net Carbs: 6g
• Fat: 21g

Weight-Loss Tips

• Use reduced-fat cream cheese to reduce calories.
• Choose unsweetened Greek yogurt.
• Use whey isolate with minimal carbohydrates.
• Skip pineapple for an even lower-carb cake.
• Enjoy one slice as a satisfying dessert.

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze individual slices for up to 1 month.
• Thaw overnight in the refrigerator.

Keto-Friendly Version

Why You’ll Love It: You get a soft vanilla cake, creamy cheesecake-style filling, and thick frosting in every bite. All the comfort of old-fashioned Church Cake with more protein and fewer carbs!

Nutrition is estimated and will vary with your protein powder, dairy products, and pineapple. This is a keto-style dessert; check your ingredient labels to confirm it fits your daily carb limit.