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How To Make Healthy Chocolate Cake – Low-Fat, High Protein Recipe
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2 Weight Watchers PointsPlus Per Slice
Macros Per Piece: 134 Calories, .55 Fat, 15.66 Carbs (3.11 Fiber), 7.5 Protein
Makes 9 3×3 pieces
Pre-heat oven to 350 degrees
Dry Ingredients:
1 1/4 Cups (145g) Bob’s Red Mill 10 Grain Pancake and Waffle Mix (or pancake mix of choice)
1 Scoop (30g) whey/casein blend of protein (I used Quest)
Heaping 1/4 cup (25g) unsweetened cocoa powder
1/4 Cup sugar substitute (I used Splenda’s Sugar Blend)
Mix to combine
Liquid Ingredients:
5 Egg whites (175g) egg substitute
1/4 Cup (66g) unsweetened applesauce
1/4 Cup (55g) fat-free Greek yogurt
6 Tbsp (3oz) calorie-free/low-calorie chocolate syrup
Mix to combine
Fold wet ingredients into dry and pour into 9×9 tray
Bake for 25-30 minutes
However, I recommend pulling the cake on the early side of things to avoid drying it out
Chocolate Protein Frosting
2 Scoops (60g) good tasting chocolate whey protein (Isopure)
2 1/2 tsp (10g) sugar substitute (Splenda Sugar Blend)
2 1/2 Tbsp water
Mix and apply