Absolutely delicious high protein, low carb chocolate peanut butter cake!
Macros - Fat: 5.6 grams, Carbs: 5.9 grams, Protein: 21.3 grams
1/2 cup granulated Splenda or other sweetener
2 tsp baking powder
30g cocoa powder
1/2 tsp salt
5 large eggs, separated
1 tsp vanilla
90 g 0% Greek yogurt
30 g cocoa
60 g 0% Greek yogourt
1 Tbsp Granulated Splenda or other sweetener
Preheat the oven to 325F.
Prepare 2- 9” cake pans lined with parchment.
Sift dry ingredients together in small bowl and set aside.
In large bowl, beat the yolks until fluffy and vanilla and half the sweetener.
In a medium bowl, beat egg whites to stiff peaks while adding the rest of the sweetener.
Fold egg whites and dry ingredients into egg yolk mixture gradually, until well mixed.
Divide batter into the 2 pans and bake until set, about 15 minutes. Do not over bake. Cool completely before filling and frosting
Beat together: 3/4 scoop Unicorn Vanilla Milkshake Protein, 1/2 scoop Peanut Butter Cookie Iso-Whey Protein and 90 g 0% Greek yogurt
Add water to thin to make a spreadable filling.
Spread onto first layer and top with 2nd layer.
Mix all ingredients plus add water to thin to a spreadable frosting (about 1/2 cup, add slowly)
Calories 160, Fat 5.6 grams, Carbs 5.9 grams, Protein 21.3 grams
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