Chocolate Chip Peanut Butter Cake with Peanut Butter Drizzle
May 28, 2015
Makes 12 servings Ingredients:
- ¾ cup Vanilla Isoject Whey Protein Powder
- ¾ cup non-fat Peanut Butter powder
- 3 large egg whites
- ½ cup mashed sweet potatoes
- ¾ cup almond flour
- ¼ cup coconut flour
- ½ cup zero calorie sweetener of choice (such as sucralose)
- 1 cup milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher sea salt
- 3 tablespoons sugar-free chocolate chips
- 6-8 tablespoons non-fat peanut butter powder
- 6-8 tablespoons milk of choice
- Preheat the oven to 350 degrees F.
- Lightly coat an 8-x-8-inch baking pan with nonstick cooking spray.
- In a large bowl, combine the egg whites, sweet potatoes, almond flour, coconut flour, sweetener, milk, peanut butter powder, protein powder, vanilla extract, baking powder, baking soda, and salt.
- Stir in 1 tablespoon of the chocolate chips.
- Pour batter into the pan and spread evenly.
- Top with the remaining chocolate chips.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool for 1 hour before topping with the peanut butter drizzle.
- Combine the drizzle ingredients in a small bowl. Allow to thicken before drizzling over the top of the cake.
- Cut into 12 pieces and enjoy.
- Calories 183
- Total fat 7g
- Saturated fat 1g
- Carbohydrates 15g
- Fiber 4g
- Sugar 3g
- Protein 20g
