A WHEY BETTER CHOCOLATE CAKE

 

Hey Dive barmy! It’s time for the dessert you deserve! Here's a recipe for a Low-Sugar, High-Protein Chocolate Cake using whey protein powder. This cake is a great way to indulge in a chocolate treat while getting a protein boost.

Low-Sugar, High-Protein Chocolate Cake Recipe

Ingredients:

  • 1 cup almond flour (or oat flour for a more traditional texture)
  • 1/2 cup unsweetened cocoa powder (high-quality)
  • 1/4 cup whey protein isolate (chocolate or vanilla flavor works best)
  • 2 large eggs
  • 1/2 cup unsweetened applesauce (or Greek yogurt for extra protein)
  • 1/4 cup unsweetened almond milk (or any low-calorie milk of choice)
  • 2 tbsp coconut flour (for structure)
  • 1/4 cup erythritol (or another low-carb sweetener like monk fruit or stevia, to taste)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/4 cup dark chocolate chips (optional, for added texture)

Instructions:

  1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan or a loaf pan with parchment paper.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the almond flour, cocoa powder, whey protein powder, coconut flour, erythritol, baking powder, baking soda, and salt. Ensure all the dry ingredients are well combined and there are no lumps.
  3. Mix Wet Ingredients: In another bowl, whisk the eggs, applesauce (or Greek yogurt), almond milk, and vanilla extract. Make sure everything is evenly mixed.
  4. Combine Wet and Dry Ingredients: Gradually add the wet ingredients into the dry ingredients, stirring gently until combined. The batter should be thick but smooth. If it's too thick, you can add a little more almond milk to reach a pourable consistency.
  5. Optional: Add Chocolate Chips: If you're using chocolate chips, fold them into the batter now.
  6. Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for about 25–30 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size of your pan and your oven, so check it a few minutes before the end of the suggested time.
  7. Cool and Serve: Once baked, allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. Optional Toppings: You can top the cake with a light dusting of cocoa powder, a dollop of whipped cream, or even a drizzle of sugar-free chocolate syrup for an extra indulgence without the sugar!

Nutritional Estimate (per slice, based on 8 servings):

  • Calories: ~150–180
  • Protein: ~10-12g
  • Carbs: ~5–7g (mostly from almond flour and cocoa)
  • Fat: ~9–12g (mostly from healthy fats in almond flour and eggs)
  • Fiber: ~2–4g
  • Sugars: 1g or less (depending on sweetener choice)

This cake is moist, rich, and packed with protein, making it perfect for a post-workout snack or a healthier dessert option. You can also add a scoop of protein powder to the frosting if you want even more protein... Don't be HANGRY !

 

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