Chocolate Chip Peanut Butter Cake

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I promise I will start getting better pictures before I make my final creation. (There is a piece of cheesecake stuffed in the middle)

Ingredients: (Dry)

40g Peanut Butter Protein ( I used PES )

15g Coconut Flour

40g Oat flour ( Ground up oats)

6 Splenda Packets

12g Powdered Peanut Butter

1 Tsp Baking Powder

1/4 Tsp Baking Soda

8g Chocolate chips

Ingredients: (Wet)

46g Egg Whites

60g 0% Plain Greek Yogurt

62g Unsweetened Applesauce

40g 0 cal Pancake Syrup (Waldens Farms)

Preheat oven to 350 degrees.

In a bowl place all dry ingredients and mix well.

In a separate bowl place all wet ingredients and mix well.

Add wet mix to dry mix and combine. Use water to help finish mixing if needed.

Then since I used big chips I cut them into halfs and placed them in giving the batter one more mix.

I then placed parchment paper in a 6in ramekin and sprayed it down.

Place batter in ramekin and bake in the middle of the oven for 25-30 min. Use the toothpick test to check if done.

Once done, pop out and set on cooling rack until cool.

Macros for the cake : 535 cal / 10.7 fat / 65.3 c / 52.7 p

Notes* I had fat to kill so that is why this is slightly higher. If you want to bring it down, sub out coconut flour and oat flour for either self rising flour or whole wheat flour. Should bring down the fat a few grams. You could also bring the protein even higher if you made a frosting for this.

 

 

 

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