A healthy, delicious and easy spread which tastes like cake batter and is low carb too! Perfect for sandwiches, crackers, as a dip or even paired with fruit, this protein-packed spread is so versatile! Naturally gluten free, vegan, paleo and can be made sugar free!
I’m not going to lie.
I got a little bit excited shooting today’s recipe.
Before we get into the actual recipe, I want to give myself a round of applause (applause applause).
I have officially tried every single Udi’s Gluten Free product physically available to me!
GIVE ME SOME APPLAUSE.
(Omg, I wrote Applesauce first).
Okay, fine. I might not deserve it because I’m a huge fan of their bread and bakery range. When my friends at Udi’s sent me a lovely package of bread, I literally turned into a human Bon Bon over excitement. When I first saw their Rye Bread hit my shelves, I greedily bought a loaf, along with a new package of butter and was a content Channing Tatum lookalike.
Long term readers may remember from this post I’d mentioned how in Australia, all the gluten-free bread products I’d tried reminded me of cardboard or maybe if I was lucky- A soft brick. Udi’s, however, has been a favorite of mine ever since my time studying abroad in 2010.
Now for today’s recipe. With a truckload of bread, I’d obviously need to be creative with the toppings. In this post, I shared some of my typical toppings. On any giving day, I’d snack on a slice with avocado (or packaged guacamole) or some peanut butter. However, I am a huge fan of sandwiches for meals. For a sandwich to qualify for a meal, it needs 2 key features-
Numero Uno- Protein
Numero Duo- Healthy fats
Saying that, I’ve always struggled with enjoying a sweet sandwich for a meal because I couldn’t for the life of me think of a protein component. I guess I could have done the jam and egg route but the thought of that kind of makes me want to pull my weave out in frustration. I know there are many out there who would scoff at the ‘need for protein’ statement, but I know my body and know what it needs to be satisfied. However, with just a few tweaks, I was able to create this amazing sandwich (or any vehicle!) spread which was packed full of protein, healthy fats and low carb.
Low carb = Carb heavy vehicle.
Enter- Healthy Low Carb Cake Batter Spread.
This spread is going to take your sandwiches, wraps, crackers, fruit and spoons to the next level- It’s that good and that easy. The taste of cake batter yet without all the typical ingredients found in it. This healthy low carb cake batter spread has a simple ingredient list and is packed full of protein, healthy fats and a dash of natural sweetness. I tried it out with this paleo protein powder (paleo friends, you covered!), this vegan protein powder (vegan friends, you covered!) and this casein protein powder (anyone else, you covered!). I really loved it with the casein as it added such a thickness to it, but all tasted great!
HACK! For those who want to make it even lower carb and completely sugar-free, simply omit the maple syrup and follow the notes below.
Make this healthy low carb cake batter spread and take your (insert vehicle of choice here) to the next level.
Spoons (or fingers) totally count.
Cake Batter Spread
- In a large mixing bowl, add your protein powder, sea salt and cinnamon and mix well. Set aside.
- Melt your nut butter, maple syrup and vanilla extract and pour the wet mixture into the dry mixture. Mix until a thick, crumbly mixture is formed.
- Using a tablespoon at a time, add dairy free milk until a VERY thick, spreadable batter is formed. Stir through sprinkles and transfer to a sealed container. Refrigerate for at least an hour to firm up.
Spread is best kept refrigerated.
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