High Protein Chocolate PB Lava Cake

• portioner: 2 servings
• total tid: 34 minutes

Ingredienser

2 servings blended cottage cheese (about half a 16oz tub)

2 eggs

3-4 tbsp powdered monkfruit (or sweetener of choice)

2 ½ tbsp cacao powder (use 3 tbsp for a richer taste)

Splash of vanilla extract

Optional: a sprinkle of chocolate chips

Optional: powdered peanut butter for the frosting

Vejledning

Blend 8oz cottage cheese in a small food processor until smooth and transfer to an oven-safe dish.

Crack in 2 eggs and mix until combined.

Add cacao powder (adjust for desired darkness). I like 3 tbsp, but you do you.

Stir in 3–4 tbsp powdered monkfruit or preferred sweetener.

Add a splash of vanilla extract and mix thoroughly.

Sprinkle chocolate chips on top, if desired, and add 1–2 tsp peanut butter inside. To make this lower-calorie, skip the PB here and just top with the lighter PB frosting below. Shake gently so it submerges into the cake.

Bake at 350°F for 30–35 minutes.

Remove, let cool for 2 minutes, then enjoy!

For a lower-calorie 250-calorie serving: skip the peanut butter inside and just top with PB frosting. Mix 1 tbsp powdered peanut butter with 1–2 tbsp water and 1 tsp powdered monkfruit. It’s just as good!

If you try it, be sure to let me know on @SHREDHAPPENS!

ENJOY 🎉