An Incredibly Delicious Single-Serve Low-Carb and Low-Fat Dark Chocolate Protein Cake (Using Only Four Ingredients)
Ingredients - blended together:
3/4 cup (158ml) of (pausterized) liquid egg whites (I used this stuff, it’s amazing!)
1/2 cup (72g) of chocolate vegan protein powder (it’s a blend of veg protein powders that’s extremely chocolatey and smooth)
3/4 cup (187ml) of milk (I used Kara’s coconut but any will do)
2 tbsp (20g) of 100% cocoa powder
One thing I want you to take in when you make this recipe is that cooking times matter. If you overcook the batter, you cakes will turn dry and not very nice. If you undercook the batter, inside coffee mugs (heat resistant ones) in the oven for, say, 8-10 minutes at 180 C (356 F), you’ll end up with the world’s most delicious protein hot chocolate! It’ll be thick, creamy, and mmmmmm, absolutely exquisite If you then cook the batter for longer, in little ramekins like I did for example, the batter will start cakeying up. To end up with a cakey puddings with a slightly creamy center, take them out after about 12-15 minutes. To end up with soft chocolate cakes like I did, you want to take them out of the oven after about 15-20 mins or as SOON as your knife comes out clean after stabbing them. Does this make sense? Comment below or here if you want further clarification because, seriously, you’ve GOT to try this!
Macros per one out of three single-serve cakes you’ll get from the mix above: 156.9kcals, 25.3g protein, 5.6g carbs, 3.7g fat and 0.06g fiber