This Flourless Chocolate Protein Cake is meant for one, but you can share it with your sweetheart if you want to ;) Think rich chocolate cake with a gooey center, perfect topped with raspberries or more chocolate hazelnut butter! This decadent cake has healthy fats, only 10 grams of net carbs, and 30 grams of protein.
NOTES: For an extra moist cake, you can swap the milk for unsweetened applesauce or pumpkin (the milk is more neutral tasting). We used Swerve granulated erythritol to sweeten this cake, but you can use any sweetener that measures 1:1 like sugar.
Flourless Chocolate Protein Cake
Makes 1 serving
Ingredients:
1 scoop (45g) Metabolic Nutrition MuscLean in Chocolate Milkshake
2 tbsp. calorie-free sweetener (we used Swerve granulated)
1 tbsp. unsweetened dark cocoa powder
1/2 tsp. baking powder
1 large whole egg
2 tbsp. low fat milk
1 tbsp. chocolate hazelnut butter (we used a reduced sugar brand)
1/4 tsp. pure vanilla extract (optional)
Raspberries (optional, for topping)
Directions:
Preheat oven to 350 degrees F.
Whisk together dry ingredients (through baking powder) in a medium mixing bowl.
Add wet ingredients (through vanilla) and mix until a thick batter is formed.
Coat a ramekin with oil or cooking spray.
Bake in your preheated oven for 10-12 minutes, or until the center is still a little gooey.
Top with raspberries, more hazelnut butter, or melted chocolate. Enjoy!
Calories (entire cake minus toppings): 408kcal, Fat: 26.8g, Sat fat: 3.4g, Carbs: 17g, Fiber: 7g, Sugar: 6g, Protein: 30g, Sodium: 281mg
