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Chocolate Chip Peanut Butter Cake with Peanut Butter Drizzle

Makes 12 servings Ingredients:
  • ¾ cup Vanilla Isoject Whey Protein Powder
  • ¾ cup non-fat Peanut Butter powder
  • 3 large egg whites
  • ½ cup mashed sweet potatoes
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • ½ cup zero calorie sweetener of choice (such as sucralose)
  • 1 cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher sea salt
  • 3 tablespoons sugar-free chocolate chips
  • 6-8 tablespoons non-fat peanut butter powder
  • 6-8 tablespoons milk of choice
  1. Preheat the oven to 350 degrees F.
  2. Lightly coat an 8-x-8-inch baking pan with nonstick cooking spray.
  3. In a large bowl, combine the egg whites, sweet potatoes, almond flour, coconut flour, sweetener, milk, peanut butter powder, protein powder, vanilla extract, baking powder, baking soda, and salt.
  4. Stir in 1 tablespoon of the chocolate chips.
  5. Pour batter into the pan and spread evenly.
  6. Top with the remaining chocolate chips.
  7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow to cool for 1 hour before topping with the peanut butter drizzle.
  9. Combine the drizzle ingredients in a small bowl. Allow to thicken before drizzling over the top of the cake.
  10. Cut into 12 pieces and enjoy.
  Nutrition Facts (per serving):
  • Calories 183
  • Total fat 7g
  • Saturated fat 1g
  • Carbohydrates 15g
  • Fiber 4g
  • Sugar 3g
  • Protein 20g
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