High-Protein Berry Chantilly Sheet Cake

Cake

• 1 1/2 cups oat flour
• 1 scoop vanilla protein powder (about 1/3 cup)
• 2 eggs
• 3/4 cup liquid egg whites
• 3/4 cup non-fat Greek yogurt
• 1/2 cup monk fruit sweetener
• 1/2 cup unsweetened almond milk
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Zest of 1 lemon
• Pinch of salt

Compote

• 2 cups mixed berries
• 1 tbsp lemon juice
• 1-2 tbsp monk fruit sweetener

Frosting

• 1 cup non-fat Greek yogurt
• 3/4 cup low-fat cottage cheese, blended smooth
• 3 oz light cream cheese
• 3-4 tbsp powdered monk fruit
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• Optional zest of 1/2 lemon
• Fresh berries to finish (method)

Method

1. Heat oven to 350°F and line an 8 x 8-inch pan. Mix dry cake ingredients; separately whisk wet ingredients, then combine just until mixed.
2. Bake 25-30 minutes until a toothpick is clean. Cool fully.
3. Simmer compote ingredients 4-5 minutes, mashing slightly to a thick consistency; cool.
4. Blend cottage cheese and combine frosting ingredients until creamy. Adjust sweetness as desired.
5. Spread compote over cooled cake, add frosting and fresh berries; chill at least 1 hour before slicing.