Protein Hot Cross Bun Cakes


  • 90g vanilla protein
  • 50g brown sugar (I used Sukrin gold as an alternative)
  • 60g oats
  • 1 teaspoon each of cinnamon and nutmeg
  • Stevia drops (optional to taste)
  • Vanilla essence (optional to taste)
  • 100g dried fruit – I used sultanas and cranberries
  • 30g almond butter
  • 75g egg whites
  • Drop of almond milk


  1. Mix all ingredients well in a bowl, leaving the milk till last (and make sure you add that very slowly to avoid making the mixture too wet)
  2. Line a baking tray with some greaseproof paper and split your mixture into 8 even size chunks, spread the mixture into a circular shape and flatten off the tops so that they don’t burn
  3. Cook at 170 degrees for 10 minutes or until golden brown
  4. Once they are cooked and cooled, feel free to add icing sugar (again I used the Sukrin alternative!) to really give them the hot cross bun feel!