Uploaded May 2026 | Updated September 2026, 5 hours ago
Grab the app: apps.apple.com/us/app/dishdraft/id6762580495
play.google.com/store/apps/details?id=com.dishdraft.android&hl=en_US
These viral dot cakes are everywhere — $11 a pop in NYC, lines down the block at Butterfield Market. I rebuilt them at home with 30g of protein and only 8g net carbs per cake. Tastes exactly like the original.
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📊 MACROS PER CAKE
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Calories: 676
Protein: 25g
Fat: 59g
Net Carbs: 8g
*Macros are estimates calculated from weighed ingredients. Actual values may vary based on the specific brands you use. Always verify with your own tracking app if you're hitting strict targets.*
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🛒 FULL RECIPE
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Makes 4 double-stacked dot cakes
Active time: ~25 min · Total time: ~2 hrs (most is chilling)
THE CAKE
- 120g superfine blanched almond flour (1¼ cup)
- 45g unflavored whey protein isolate (~1.5 scoops / ~6 Tbsp)
- 70g granular allulose (6 Tbsp)
- 1½ tsp baking powder
- ½ tsp salt
- 3 large eggs, room temperature
- 30g unsalted butter, melted and cooled (2 Tbsp)
- 70g Fairlife whole milk (~⅓ cup / 4½ Tbsp)
- 1 Tbsp vanilla extract
- ½ tsp almond extract
THE FROSTING
- 260g cream cheese, softened (9 oz)
- 45g unsalted butter, softened (3 Tbsp)
- 85g powdered allulose (~⅔ cup)
- 2 tsp vanilla extract
THE TOPPING
- 30g sugar-free rainbow nonpareils (3 Tbsp)
- 4 clear plastic dessert cups (5-8 oz, ~3" rim diameter)
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🍳 METHOD
━━━━━━━━━━━━━━━━━━━━━━━━
1. Heat oven to 325°F. Line a 9x9" pan with parchment paper, leaving overhang on two sides for easy lift-out.
2. Whisk all dry ingredients together until completely uniform — break up every whey clump now, they won't dissolve later.
3. In a separate bowl, whisk eggs, melted butter, milk, vanilla, and almond extract until smooth.
4. Fold wet into dry just until no streaks remain. Do NOT overmix — whey toughens fast. Batter should be loose and pourable.
5. Spread evenly in the pan (~⅓ inch thick). Bake 14-18 minutes until the top springs back and a toothpick comes out clean. Pull early if in doubt — overbaking = rubbery cake.
6. Cool completely on a rack, then CHILL IN THE FRIDGE 1 HOUR. This step is non-negotiable — cold cake stamps clean, room-temp cake crumbles.
7. Beat softened cream cheese and butter until smooth. Add powdered allulose and vanilla, beat 1-2 minutes until thick and silky. Chill 30 minutes.
8. Press a dessert cup straight down through the chilled cake to stamp 8 rounds total (2 per cake). No twisting — twisting tears the crumb.
9. Build each cake: drop one round in the bottom of a cup, add ~1 Tbsp frosting, drop the second round on top, then pile a tall dome of remaining frosting on top.
10. Pour nonpareils into a shallow bowl. Press each frosted dome straight down into the sprinkles for total coverage. Chill 15 minutes before serving.
━━━━━━━━━━━━━━━━━━━━━━━━
💡 TIPS THAT MAKE OR BREAK THIS
━━━━━━━━━━━━━━━━━━━━━━━━
- Use WHEY ISOLATE only. Concentrate, casein, or plant protein will ruin the crumb.
- Allulose is non-negotiable. Erythritol crystallizes and dries out the cake.
- The cake MUST be fully chilled before stamping or it crumbles.
- Sugar-free sprinkles: I use The People's Keto Co. or Good Dee's. Skip anything sweetened with maltitol — it spikes blood sugar and causes stomach issues.
- Apply sprinkles right before serving for maximum crunch.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
Grab the app: apps.apple.com/us/app/dishdraft/id6762580495
play.google.com/store/apps/details?id=com.dishdraft.android&hl=en_US
These viral dot cakes are everywhere — $11 a pop in NYC, lines down the block at Butterfield Market. I rebuilt them at home with 30g of protein and only 8g net carbs per cake. Tastes exactly like the original.
━━━━━━━━━━━━━━━━━━━━━━━━
📊 MACROS PER CAKE
━━━━━━━━━━━━━━━━━━━━━━━━
Calories: 676
Protein: 25g
Fat: 59g
Net Carbs: 8g
*Macros are estimates calculated from weighed ingredients. Actual values may vary based on the specific brands you use. Always verify with your own tracking app if you're hitting strict targets.*
━━━━━━━━━━━━━━━━━━━━━━━━
🛒 FULL RECIPE
━━━━━━━━━━━━━━━━━━━━━━━━
Makes 4 double-stacked dot cakes
Active time: ~25 min · Total time: ~2 hrs (most is chilling)
THE CAKE
- 120g superfine blanched almond flour (1¼ cup)
- 45g unflavored whey protein isolate (~1.5 scoops / ~6 Tbsp)
- 70g granular allulose (6 Tbsp)
- 1½ tsp baking powder
- ½ tsp salt
- 3 large eggs, room temperature
- 30g unsalted butter, melted and cooled (2 Tbsp)
- 70g Fairlife whole milk (~⅓ cup / 4½ Tbsp)
- 1 Tbsp vanilla extract
- ½ tsp almond extract
THE FROSTING
- 260g cream cheese, softened (9 oz)
- 45g unsalted butter, softened (3 Tbsp)
- 85g powdered allulose (~⅔ cup)
- 2 tsp vanilla extract
THE TOPPING
- 30g sugar-free rainbow nonpareils (3 Tbsp)
- 4 clear plastic dessert cups (5-8 oz, ~3" rim diameter)
━━━━━━━━━━━━━━━━━━━━━━━━
🍳 METHOD
━━━━━━━━━━━━━━━━━━━━━━━━
1. Heat oven to 325°F. Line a 9x9" pan with parchment paper, leaving overhang on two sides for easy lift-out.
2. Whisk all dry ingredients together until completely uniform — break up every whey clump now, they won't dissolve later.
3. In a separate bowl, whisk eggs, melted butter, milk, vanilla, and almond extract until smooth.
4. Fold wet into dry just until no streaks remain. Do NOT overmix — whey toughens fast. Batter should be loose and pourable.
5. Spread evenly in the pan (~⅓ inch thick). Bake 14-18 minutes until the top springs back and a toothpick comes out clean. Pull early if in doubt — overbaking = rubbery cake.
6. Cool completely on a rack, then CHILL IN THE FRIDGE 1 HOUR. This step is non-negotiable — cold cake stamps clean, room-temp cake crumbles.
7. Beat softened cream cheese and butter until smooth. Add powdered allulose and vanilla, beat 1-2 minutes until thick and silky. Chill 30 minutes.
8. Press a dessert cup straight down through the chilled cake to stamp 8 rounds total (2 per cake). No twisting — twisting tears the crumb.
9. Build each cake: drop one round in the bottom of a cup, add ~1 Tbsp frosting, drop the second round on top, then pile a tall dome of remaining frosting on top.
10. Pour nonpareils into a shallow bowl. Press each frosted dome straight down into the sprinkles for total coverage. Chill 15 minutes before serving.
━━━━━━━━━━━━━━━━━━━━━━━━
💡 TIPS THAT MAKE OR BREAK THIS
━━━━━━━━━━━━━━━━━━━━━━━━
- Use WHEY ISOLATE only. Concentrate, casein, or plant protein will ruin the crumb.
- Allulose is non-negotiable. Erythritol crystallizes and dries out the cake.
- The cake MUST be fully chilled before stamping or it crumbles.
- Sugar-free sprinkles: I use The People's Keto Co. or Good Dee's. Skip anything sweetened with maltitol — it spikes blood sugar and causes stomach issues.
- Apply sprinkles right before serving for maximum crunch.
🍳 Get my High Protein Low Carb cookbook — 15 recipes, instant download:
dkmkt.com/products/high-protein-low-carb-the-cooking-with-dave-cookbook
