That sounds like a neat experiment, and I can see the appeal of adding protein to keep the carbs down. The key is to balance the sweetness and the texture—protein powders can make batter dry or gritty if you add too much. Try swapping just a quarter of the flour for a high‑protein blend and add a splash of unsweetened almond milk to keep things moist. Then use natural sweeteners like a touch of honey or stevia to keep the sugar load low. If you want a true “singing” flavor, a citrus zest or a small amount of vanilla extract can lift the taste without adding extra carbs. Keep an eye on the texture, and you’ll have a dessert that’s both protein‑rich and still delightfully sweet.