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Fat Loss Diary : Meal 3 - Biscoff Muffin Cake (low cal/high protein)🍪 ❇️ Macros: 397 calories | 31g of Protein | 30g of Carbs | 17g of Fat 🧁 INGREDIENTS — CAKE • Whole egg – 50 g • Egg white – 15 g • Whey protein (vanilla) – 20 g (use a good quality vanilla protein powder that doesn’t clump - I used @prozis real whey. Code Niall10 saves you 10% and can be used with other codes for further discounts) • Erythritol sweetener – 10 g (@prozis) • Almond flour – 6 g (@prozis) • 0% Greek yogurt – 40 g • Biscoff spread – 7 g • Milk – 15 ml • Baking powder – 4 g • Pinch of salt • Sprinkle of cinnamon ⸻ 🍯 INGREDIENTS — BISCOFF SAUCE • Milk – 75-90 ml • Biscoff spread – 15 g • Erythritol sweetener – 10 g (@prozis) • Cornflour (cornstarch) – 0.5g - 1g ⸻ 👨‍🍳 METHOD 1️⃣ Preheat oven 180°C fan / 200°C conventional. 2️⃣ Make the batter Whisk egg, egg white, yogurt, milk and Biscoff until smooth. Add whey, almond flour, sweetener, baking powder, cinnamon and salt. Mix gently until just combined. 3️⃣ Bake Pour into a small oven-safe dish (approx 12×8 cm). Bake 18–22 mins until set on top and springy in the centre. Tent loosely by covering with tinfoil 6 minutes if browning too fast. 4️⃣ Rest & poke Rest cake 2–3 mins. Use a skewer to poke holes right to the bottom every 1–1.5 cm. 5️⃣ Make the glaze Heat milk, Biscoff, sweetener and cornflour in a pan. Whisk constantly until glossy and just thickened (2–3 mins). Remove immediately — it should pour easily. 6️⃣ Soak the cake Pour hot glaze over cake in two stages. Let soak 2–5 mins. 7️⃣ Finish Sprinkle crushed Biscoff biscuit around the edges. Press spoon into centre. Enjoy warm. #fatlosstips #fatlossfood #weightlossfood #foodporn #foodgasm