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By Spencer Miller, The Macro Chef 

Have your cake & eat it too with this delicious Blueberry Peanut Butter Protein Cake recipe featuring XTEND® Pro 


  • ¾ cup (90g) all purpose flour
  • 1 scoop (35g) XTEND® Pro Vanilla Ice Cream
  • ¼ cup (40g) Truvia® Sweetener*
  • 1 tsp (5g) baking powder
  • ¼ tsp salt
  • 1 whole egg
  • ½ cup (120g) unsweetened applesauce
  • ½ cup (120g) plain, nonfat Greek yogurt
  • 2 tbsp light butter, melted
  • 1 tsp vanilla extract
  • ½ cup blueberries (fresh or frozen works)

Vanilla PB Frosting

  • 1 scoop (35g) XTEND® Pro Vanilla Ice Cream
  • ½ cup (64g) peanut flour (PB2 / PB Fit)
  • 1 tbsp (10g) Truvia® Sweetener*
  • ¼ cup unsweetened almond milk (or preferred milk)


  1. Preheat the oven to 350F.
  2. Add flour, protein powder, sweetener, baking powder, and salt to a large bowl. Mix. Add egg, applesauce, Greek yogurt, melted light butter and vanilla extract. Gently stir together until a smooth batter forms.
  3. Add blueberries and fold into the batter. Spray a 9x5 loaf dish with nonstick spray. Pour batter into the dish. Bake at 350F for about 25 minutes or until a knife comes out clean. Let completely cool before adding frosting. Can place in the fridge / freezer to speed up the process.
  4. Mix all frosting ingredients together in a large bowl. Mix until smooth. Add frosting to the cooled cake. Cut into 8 slices and enjoy!

Yield: 8 slices

Nutrition (per slice with frosting): 150 calories, 14 protein, 16 carbs, 3 fat