Recipe) Low Calorie Protein Easter Chocolate Chip Cookie Cak

• timp total: 1 hour 2 minutes

Ingrediente

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Macros (makes 6 slices) with no easter eggs:

122 Cals, 11.66g Net Carbs, 2.5g Fat, 13.33g Protein

Macros (makes 6 slices) with easter eggs:

150 Cals, 15.5g Net Carbs, 3.75g Fat, 13.75g Protein

The recipe below makes 1 cookie cake shown in video. The 8 cakes shown in video = 656g protein in total

Ingredients for Wet Ingredients:

150g (2/3 Cup) Plain or Vanilla Nonfat Greek Yogurt

1 Medium Egg

48mL (3 tbsp) Egg White

4 ⅕ (1 tsp) Vanilla Extract (*optional*)

NOTE: you can also use applesauce or butter instead of yogurt or a blend*

Ingredients for Dry Ingredients:

40g (1/3 Cup) All Purpose Flour

1 3/4 Scoop Vanilla Whey/Casein Blend Protein Powder (@legion code ‘nickkaz’ saves $$)

30g (1/4 Cup) Oat Flour

96g (1/2 Cup) Granular Sugar Substitute (I used Swerve)

4g (2/3 tsp) Baking Soda

1g (1/2 tsp) Salt

If you want to make this recipe chocolate, like I did, add 20g (1/4 Cup) Cocoa Powder and increase the Greek yogurt to 170g (3/4 cup)

Ingredients for Mix-ins:

42g (3 tbsp) Chocolate Chips

Ingredients for Topping:

9 Mini Cadbury Eggs

Extra Chocolate Chips to Taste (*optional*)

Everything that is optional (extra chocolate chips on top) is NOT included in da macros

Instrucțiuni

Preheat oven to 350°F.

Grab a mixing bowl. Add all wet ingredients and mix until smooth.

Grab another bowl. Add all dry ingredients and mix.

Combine wet and dry ingredients.

Mix thoroughly until a thick batter forms, making sure there are no clumps. Fold in mix-ins.

Refrigerate for 15 minutes to firm up the batter.

Prepare your a parchment lined or loaf tin with cooking spray. Add batter.

Add toppings.

Bake at 350°F for 45-50 minutes.

Remove when slightly underdone, it will continue to set as it cools, but make sure toothpick or fork comes out clean. Cut each loaf into 6 slices. Then enjoy!