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WAFFLES: Preheat waffle iron.
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Cream butter and sugar until fluffy.
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Add the eggs one at the time while you continue to mix the batter.
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Beat in the cream cheese and vanilla extract.
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In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps.
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Slowly add the dry ingredients to the wet and incorporate well.
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Depending on the size of your waffle iron, use about 1/4 cup of batter for each waffle and bake until done.
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Incidentally, they freeze well.
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I tend to make a double batch, lay them out on a cookie sheet, freeze them and then put them in ziplock baggies.
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Just pop two in the toaster for a yummy and nutritious breakfast/treat.
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CAKE: Preheat the oven to 350 F.
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Cream butter and sugar until fluffy.
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Add the eggs one at the time while you continue to mix the batter.
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Beat in the cream cheese and vanilla extract.
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In a separate bowl, mix the almond flour, protein powder, guar gum, salt and baking powder with a whisk to work out any lumps.
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Slowly add the dry ingredients to the wet and incorporate well.
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Use a buttered 8x8 or equivalent pan to bake the cake.
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Bake for about 30-40 minutes, depending on your oven.
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The cake is done when its golden brown on top and a tooth pick inserted in the center comes out clean.
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* Note that not all protein powders are created equal.
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Some bake better than others.
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Ive tried a good few until I settled for the EAS vanilla whey protein powder or the Cross Micro Filtered unflavored whey powder.
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Both tend to produce a cake consistency, rather than styrofoam!
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** Xanthan Gum also works.
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*** Use unblanched almond flour for extra fiber.
