The holidays are among us, which means desserts galore! It’s easier to resist the temptation of the box of donuts in the office when you have recipes like the following high-protein, low-sugar cake to look forward to. While it’s important that the majority of your calories come from whole foods (fruits, vegetables, lean meats, and healthy fats) we all need a treat now and then. Hopefully, this recipe can satisfy your sweet tooth without breaking your macro bank. Try out this healthy dessert, and let us know if you find a way to spice it up!
2 TBS Bob’s Red Mill Whole Wheat Flour (38g)
1 TBS Unsweetened Cocoa Powder
1/2 cup unsweetened almond milk (120g)
Sweetener of your choice, to taste (I used 1 TBS Stevia)
1/2 tsp baking powder
1-2 Scoops Unflavored collagen peptides protein (the use of flavored, whey, or casein protein might change the consistency of the cake)
1. Whisk together egg and almond milk in a medium bowl (microwave safe ceramic cooks best)
2. Add dry ingredients and stir until smooth (should be cake batter consistency)
3. Place entire bowl in microwave and cook for 1:00 to 1:15
4. Top with sugar free syrup, peanut butter, frosting, or whatever you want, and enjoy!
Protein: 23g/ Carbs: 30g/ Fat: 6.5g