Andy’s Low Carb & Low Fat Chocolate Whey Protein Cakes
Yesterday I went to the Lab to put the final touches on our plans for the next protein pow workshop and to train with the beast that is Andy MacKenzie (here’s a video of me working on my (hang) clean and jerks!) I made these cakes for Andy before realizing that, actually, they’re pretty symbolic of the workshop! How? Because they were made by yours truly (who will be running the cooking part of the workshop), munched by Andy (who will be running the training part) at the Training Lab (where the workshop will be) and made with Kinetica’s grass-fed whey protein powder and Total Greek yogurt (the workshops’ sponsors!) We also devoured them after working out so… talk about circularity, huh?
3 egg whites
1/2 cup chocolate whey protein powder
1/2 cup chocolate vegan protein powder blend (this could be subbed with casein)
1 cup semi-skimmed milk
1/4 cup coconut flour
1 teaspoon baking soda
1. Blended together and baked at 160 degrees C (320 F) for about 40 minutes or until, when stabbed with a knife, the knife comes out clean.
2. When the cakes came out of the oven, I stabbed each with a small (5g) square of 100% dark chocolate (this is optional but nice in the sense that you get to bite into some rich bitter chocolate as you eat the cake, mmm). I then just let them cool before packing them up and slicing them at The Lab so they could be filled.
Now, you’ll notice, by looking at the ingredients’ list, that the cakes lack a moisturizer (e.g. some cottage cheese, cream cheese, quark, cooked sweet potato, pumpkin puree or even a banana). For this reason, if we were to have eaten them solo, we would have found them a bit too dry and crumbly. It is precisely at this stage though that yogurt comes to save the day. You see, the yogurt filling is like a superhero here – it not only does away the issue of dryness, it makes dryness a good thing because it counter’s the yogurt’s own moisture creating a well-rounded final product :-D What’s the filling? It’s Greek yogurt (about 125g) with a couple of tbsp (about 15g) of chocolate whey protein powder mixed in! It’s kind of the easiest cake filling and topping in the world, don’t you think? And virtually all protein too.