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Low-Fat, High Protein, Chocolate Cake

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Low-Fat, High Protein Chocolate Cake

Ingredients

  • Dry Ingredients
  • 1 1/4 Cups (145g) Bob’s Red Mill 10 Grain Pancake and Waffle Mix (or pancake mix of choice)
  • 1 Scoop (30g) whey/casein blend of protein (I used Quest)
  • Heaping 1/4 cup (25g) unsweetened cocoa powder
  • 1/4 Cup sugar substitute (I used Splenda’s Sugar Blend)
  • ...
  • Liquid Ingredients:
  • 5 Egg whites (175g) egg substitute
  • 1/4 Cup (66g) unsweetened applesauce
  • 1/4 Cup (55g) fat-free Greek yogurt
  • 6 Tbsp (3oz) calorie-free/low-calorie chocolate syrup

Instructions

  1. Mix and combine...
  2. (1 1/4) Cups (145g) Bob’s Red Mill 10 Grain Pancake and Waffle Mix (or pancake mix of choice)
  3. (1) Scoop (30g) whey/casein blend of protein (I used Quest)
  4. Heaping 1/4 cup (25g) unsweetened cocoa powder
  5. (1/4) Cup sugar substitute (I used Splenda’s Sugar Blend)
  6. Now Mic and combine the wet ingredients
  7. (5) Egg whites (175g) egg substitute
  8. (1/4) Cup (66g) unsweetened applesauce
  9. (1/4) Cup (55g) fat-free Greek yogurt
  10. (6) Tbsp (3oz) calorie-free/low-calorie chocolate syrup
  11. Fold wet ingredients into dry and pour into 9x9 tray
  12. Bake for 25-30 minutes
  13. However, I recommend pulling the cake on the early side of things to avoid drying it out
  14. Chocolate Protein Frosting
  15. (2) Scoops (60g) good tasting chocolate whey protein (Isopure)
  16. (2 1/2) tsp (10g) sugar substitute (Splenda Sugar Blend)
  17. (2 1/2) Tbsp water
  18. Mix and apply

Notes

Macronutrients for the frosting are not factored in.

2 Weight Watcher Points Plus (per slice)

Nutrition

Find it online: https://www.thedietchefs.com/low-fat-high-protein-chocolate-cake/