Zesty Lemon Protein Teacake

For the base:

• 1 serve Low Carb Vanilla Cupcake Mix - We used PBCo
• 1 scoop (30g) Bulk Nutrients WPI, WPC, Thermowhey or Protein Matrix in Vanilla
• 2 tablespoons MCT Oil
• 2 eggs
• 6 tablespoons Greek yogurt
• Zest and juice of 4 lemons
• 3/4 cup milk of choice

For the icing:

• Sugar free icing mix - We used Natvia

For the base:

1. Step 1: Pre-heat the oven to 180 degrees Celsius and line a cake tine with baking paper.
2. Step 2: Place all base ingredients in a bowl and whisk until well combined.
3. Step 3: Pour into lined cake tin and bake for 40 minutes or until cake is golden brown.
4. Step 4: Remove from oven and allow to cool slightly before removing from the pan.

For the icing:

1. Step 1: We used Natvia Sugar Free Icing Mix. Make according to packet directions and spread over cool cake.

Nicole Frain

Formerly working as part of Bulk Nutrients R&D team for many years, Nicole Frain is a food scientist, personal trainer and a professional international cyclist.

She's applied her learnings at the national stage for bodybuilding, and has several qualifications in Food Science, Nutrition and Business!