Whey Protein Not Cake and Not Brownies!
 

I decided to make a separate thread here for this because it has taken over someones thread in the main lobby.

2 eggs
3 scoops whey protein powder (vanilla)
1 stick butter
1/2 cup sweetener (I use liquid sweet n low)

Melt butter, add eggs, whey protein powder and sweetener. Mix well and put in a 6x6 baking dish. Cook on 325 for about 15-20 minutes. Makes 9 servings. Each serving has about 1g carb per piece, depending on the whey protein powder you use.
Counts per batch: Cal:1347 Fat:364 Carb:8.8
Per 1/9th: Cal:150 Fat:40.4 Carb: 1

For the chocolate:
2 eggs
2.5 scoops whey protein powder
2 tbsp unsweetened cocoa powder
1 stick butter
1/2 cup sweetener

Per Batch: Cal:1322 Fat:364 Carb:13.3
Per 1/9th: Cal:147 Fat:40.4 Carb:1.5

Edited to add: If you want these less cake like and more hard and portable and "bar like" only use 1 egg. The counts for the recipe this way is:
Per Recipe: Cal:872 Fat:312.8 Carb:8.8
Per 1/9th: Cal:96.9 Fat:34.76 Carb:1

I used the Body Fortress brand at Walmart but if you used Jay Robb or another lower carb brand they wouldn't even have that many carbs! The Jay Robb brand would reduce the carbs from 8.8 to 3.8.

These carb counts are using liquid sweet and low (not 1/2 cup but the equivelant). If you use granular sweetener the carb counts will go up.

(Repost from Lobby)
The Verdict is in on MsWoods bars!!! I LOVED them! I used the Chocolate recipe (2 eggs) and 3 pkts of splenda as I find my Whey powder sweet on it's own. I baked in a Silicone Loaf pan for 13 mins. Cooled for 5 minutes and cut up into 12 squares. Ate one still warm...VERY good and FILLING!

Thank you!!!!!

If you go "advanced" in the edit mode, you might be able to change it!

They changed it for me:p

1/2 cup sweetener...I guess carbs will be even lower if we use liquid equivalent?

What if I used Davinci? How much do you think I would use? I have cookie dough and peppermint that might be nice here......

Ok sorry Tx, should have made that clear Lol. I used the equivelant of 1/2 cup sweetener, I used liquid sweet and low, so it was just about 2 tsp.

The carb count will go up if you use granular sweetener.

Fixed.

I'm not sure about the Davincis. Trial and error is how I found out, but I bet they would be even more moist if you used that. I have some Davincis at home, German Chocolate even, so I will try that today and give my feedback. If you try it let me know.

Which thread is it in in the Main Lobby? I'd like to read what people are saying about it.

These must be tried....wonder if I could use a mini muffin pan....hmmm.

Linda Sue:http://www.lowcarbfriends.com/bbs/ma...rk-snacks.html

Dee-I'm sure you could. I juse used what I had on hand to try them out. I suggest you try them to see if you like them first. I don't want everyone trying them and they not liking them and me being a freak Lol.

Thanks for the link. I'm wondering about the number of servings. I don't have a 6x6" baking pan but I've got one that's 5x7" which is pretty close to that size. It looks like I might get four servings from such a small pan so how are you all getting 9-12 servings??? Are you making the bars bite-size?

Here are the counts that I got from MasterCook using Body Fortress whey and liquid Splenda. The carb count still is very good even if you only get four servings.

Vanilla Cake
Per batch: 1375 Calories; 108g Fat; 91g Protein; 10g Carbohydrate; 0g Dietary Fiber; 10g Net Carbs
Per 1/9: 153 Calories; 12g Fat; 10g Protein; 1g Carbohydrate; 0g Dietary Fiber; 1g Net Carb
Per 1/6: 229 Calories; 18g Fat; 15g Protein; 1.5g Carbohydrate; 0g Dietary Fiber; 1.5g Net Carbs
Per 1/4: 344 Calories; 27g Fat; 23g Protein; 2.5g Carbohydrate; 0g Dietary Fiber; 2.5g Net Carbs

Chocolate Cake
Per Batch: 1305 Calories; 108g Fat; 81g Protein; 17g Carbohydrate; 6g Dietary Fiber; 11g Net Carbs
Per 1/9: 145 Calories; 12g Fat; 9g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carb
Per 1/6: 217 Calories; 18g Fat; 13g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4: 326 Calories; 27g Fat; 20g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

Ok I'm not 100% sure on the size of the baking pan, It's one small enough to fit in a convection oven. Just a very small, square baking pan. My bars are snack size, about 2.5"x2.5" each. I cut the pan vertically 3 even slices, then horizontally 3 even slices. 1-2 pieces was more than enough to fill me up, unless you wanted this like a desert type thing, you could cut them in bigger servings.

Edited to add: (I have my measuring tape out) and I say the pan must have been at least 8x8. I'll measure it when I get home to be sure.

Girlfriend....we are all freaks...haven't you read all the stuff we are doing out here.....we are just crazy enough to cut sugar, flour and grains out of our diet.....Big freakin' bunch o'freaks. (someday they will market a game out of us....Barrell O'Freaks) :rofl::rofl:

Hey.....I use to make the protein powder...into kinda a batter...so that I could lick the "brownie batter" off the spoon....and yes....I'm a FREAK! LOL. (You said it like it was a bad thing...:rofl:)

I think I will make a batch tonight. Im thinking chocolate peanut butter. Yeah! :kicking:

i want to try these...i have strawberry protein powder...hmmmm

Look at it this way, if you try it and don't like it, you are only out a couple scoops of protein powder, a stick of butter, 2 eggs and a little sweetener:laugh:

Did I ever mention I like simple recipes with few ingredients. I know there are better recipes out there for things like this, but I don't like having to buy all that extra special stuff.

Just wanted to come over and tell you thanks again.
I can't wait to try a batch of both of these.

6 x 6 pan is 36 square inches..so if we had a largish loaf pan it might work fine, right?

Definitely doing the chocolate later on.

No No, 8x8. LS helped correct me.

PS. Got some ugly pics now:rofl:
http://img.photobucket.com/albums/v2...ke-Brownie.jpg
http://img.photobucket.com/albums/v2...heynotcake.jpg
http://img.photobucket.com/albums/v2...NotBrownie.jpg

I couldn't resist trying these today. I wanted to try both flavors so I made half batches of each and used my 5x7" baking pans. They came out so thin that I think I could have fit a full size batch of batter in that size pan and ended up with thicker bars. Here's the link if you want to see my results.

Below is a photo of my chocolate bars. The vanilla ones don't look quite as nice.

http://www.genaw.com/lowcarb/food_ph...e_not_cake.jpg

Hmmm, mine were poofy, lemme go measure my pan real quick. My first ones were flat like that.

Yeah an 8x8 pan. If you were to do a half batch I would say a much smaller pan would make them poofy.

How much is one stick of butter...i wanna sub coconut oil.

8 TBS.

thanks Carolyn!

Why C? Will it taste better? Or less fat? I have both, but I wanna know why you want to substitute.

Knowing you there must be a good reason!:cool:

i'm out of butter LOL

Oh Lord. Here I thought you had some benefit from using CO instead of butter!!
:rofl::rofl:

no girl..that's just what i have available.

Are you gonna make it now? Let me know how it turns out.

yea gonna make it when 24 is over.