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.
If you love this kind of recipe, you’ll LOVE these NO BAKE UNICORN COOKIES– Check out the recipe video below for a step-by-step process!
Healthy Low Carb Cake Batter Spread
Ingredients
- 3 scoops vanilla protein powder of choice 30-35 grams each
- Pinch sea salt
- Pinch cinnamon
- 1/3 cup nut butter of choice I used smooth cashew
- 1/4 cup pure maple syrup*
- 1 teaspoon vanilla extract
- 1/4 cup + dairy free milk of choice
- Sprinkles optional
Instructions
- 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.
Notes
Spread is best kept refrigerated.
No Bake Peanut Butter and Strawberry Bars
Healthy Flourless Sticky Cinnamon Bun Muffins
Healthy No Bake Cheesecake Cookies
Learn more about living gluten free! Visit https://udisglutenfree.com/community
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.
Are you a fan of sandwiches?
What do you need in a meal to be satisfied?
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Have you ever tried it with chocolate protein powder? I LOVE the vanilla as a dip for g/f pretzels and animal crackers! I’m taking it to a family reunion this weekend and thought it would be nice to have chocolate and vanilla….
Hi Johnna! Sure thing- I did add a dash of cocoa- I have a brownie batter dip for one recipe on my site- Although you’d need to increase the proportions to serve multiple people 🙂
I found your blog a long time ago but haven’t made many of the recipes because you use lots of protein powder and I had yet to find one that actually tastes good. Until now…oh man I just got a 6lb bag of vanilla yesterday & I’m on your site all day at work just dyinggggg at everythingggggg. I’m so excited I could just die D: lolol
🙂 I’m actually excited for ya! 😀
If you don’t want to use protein powder/don’t have any on hand, is there anything you could replace it with and still have a similar texture?
Hi Hannah! I’m sorry, I haven’t tried it without protein powder but using a blend of oat flour, coconut flour, maple syrup, nut butter and some milk to loosen up will work well 🙂
just tried this and I’m literally licking the bowl clean right now. You’ve made my one addiction healthy
🙂 Thanks so much, Ana- Glad you enjoyed it!
Do you think subbing Agave instead of Maple syrup would work? Im not a big fan of maple, but I love agave! Thanks! I cant wait to make this!
Hi Robyn! Absolutely- That would be an accurate swap 🙂
I like it how you say that this recipe is low carb, but the picture shows it between two slices of bread.
Hi Jennifer! For sure- Perfect for styling the shot 🙂
I never comment on stuff but this stuff was so delicious. I used sunflower seed butter and erithitol powder (which I mixed with the milk so it would dissolve, and part of a vanilla bean. It came out super thick and sticky like caramel almost. I have been eating it off a spoon and mixing it with desicated coconut and rolling it into little cookie balls. MMM
Oh fantastic- Thanks so much for the feedback, Jenna!
I made this and it turned into a caramel basically. Its still really good but i wanted the spread like you made in your pics lol. Any suggestions on why it did that? I used peanut butter for the nut butter.
Hi Andrew! What protein powder did you use? What your describing typically happens when you use a whey based protein powder.
Ahh yup i used whey! That’s all I have lol gonna have to figure out a way to make it work. Its still delicious tho!!
I just made this and it didn’t turn out anywhere near as light as your mixture. But it was very good. I’m definitely going to try this again. I made mine with almond butter and 1/8 cup of honey to lower the carbs.
Hi Tara! It really is dependent on your protein powder and nut butter you’ve used 🙂 Glad you enjoyed it!
I just so happened to find this recipe because I was looking for a protein filled spread for my Udi’s bagels. Can’t wait to try this!
🙂 Enjoy, Cali!