Healthy Guava Cream Cheese Panetela
Guava and cream cheese filled almond flour cake. Low carb and high in protein.
Ingredients
- ¾ Cup Fine Almond Flour
- ¼ Cup Coconut Flour
- 39 grams (2 scoops) vanilla protein powder Premier Vanilla Protein Powder
- ⅛ Teaspoons salt
- 1 ½ Teaspoons Baking Powder
- 4 Tablespoons Butter
- 4 Tablespoons Sweetener Lakanto Monkfruit Classic
- 3 eggs
- ¾ Cup Greek Plain Yogurt Dannon Light & Fit
- 1 Teaspoon Almond Extract
- 8 Tablespoons Cream Cheese
- 4 oz Sugar Free Guava Paste Goya
- 4 Tablespoons Powdered Sweetener
Instructions
- Preheat the oven to 350F (325F if using a convection oven). Line an 8 inch square cake pan with parchment paper.
- Measure and sift all dry ingredients (almond and coconut flours, protein powder, baking powder and salt) in a bowl and set aside.
- Melt the butter and whisk in the sweeteners. Mix until you obtain a creamy consistency.
- Then continue to mix while adding one egg at a time until all eggs are incorporated.
- Add the Greek yogurt and almond extract and continue to mix until you obtain a soft mixture without lumps.
- Slowly start adding the dry ingredients that you set aside earlier and continue to mix until all ingredients are incorporated.
- Pour half of the batter on the lined cake pan.
- Thinly slice the guava paste and cream cheese. Cover the batter with the slices alternating between guava paste and cream cheese.
- Cover the guava and cream cheese with the rest of the batter.
- Bake for 20 to 25 minutes
Notes
- Adding 1 Tbsp of Psyllium Husk Powder will add fiber and give it a spongier texture.
- If using a protein powder without flavor, add 1 Tsp of pure vanilla extract.
- You can use real butter or other products lower in cholesterol or saturated fats. I have used Smart Balance with no changes in flavor or texture.
- Egg substitutes such as Egg Beaters can be used instead of eggs (3Tbsp = 1 egg).