"I absolutely love brownies and delicious chocolate cakes. Making them "healthy" can be difficult but this cake is both sweet, fudgy, delicious and HEALTHY and the nutritional value is crazy. Mine was gone in one hour🙈
✔️MACROS per piece (8 pieces in total)
69 calories
9g protein!
2g fat
1g carbs
This cake has no added sugar. Instead I have used sweeteners that mostly consist of erythritol which according to studies have minimal effect on blood sugar levels."
High Protein Low Carb Chocolate Cake
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- Recipe Card
Prep time 10mins
Cook time 8mins
Serves or Makes: 8
Recipe Card
ingredients
- 2 Eggs
- 60 gram Sweetener (I used Nicks use like sugar)
- 15 gram Coconut oil
- 1 1/2 tbsp Fiber syrup with honey flavor (from Nicks)
- 1 tbsp Brown sweetener (I used Sukrin gold)
- 10 gram Unsweetened cacao
- 1/3 teaspoon Vanilla powder
- 1/3 teaspoon Baking powder
- 14 gram Defatted coconut flour (I used Sukrin)
- 30 gram Whey chocolate powder (I used mmsports double rich chocolate)
- 20 gram Wheat gluten
Method
Step 1
Preheat oven to 180°C(350°F). This recipe is baked in a 18 cm springform pan lined with parchment paper in the bottom and greased with coconut oil on the sides.
Step 2
In a bowl, mix together eggs, sweetener, coconut oil (melt it first) and fiber syrup with an electric hand mixer until it is smooth and fluffy.
Step 3
In another bowl combine all of the other dry ingredients. Then add it to the batter and combine until smooth.
Step 4
Bake for 8 minutes in the middle of the oven.
Step 5
Allow to cool completely before serving. Add your toppings. I sprinkled a glitter powder on top. Then I mixed vanilla ice cream casein powder and milk as a “heavy cream” and added freeze dried raspberries on top. One word DELISH