75g Level-1 or Protein of Choice
50g All Purpose Flour
36g Black Cocoa Powder
10g Zero Cal Sweetener of your choice
12g Baking Powder
275g Plain Nonfat Greek Yogurt
275g Egg Whites
100g Unsweetened Apple Sauce
60g Level-1 or Protein of Choice
30g Black Cocoa Powder
15g Powdered Sugar
12g Sugar Free/Fat Free White Chocolate Pudding Mix
6g Zero Cal Sweetener of your Choice
40g Rainbow Chips
1. Preheat the oven to 350 degrees F. Add all of the dry cake ingredients into a bowl and mix to avoid clumping. Add the wet cake ingredients into a bowl and mix. Combine the dry with wet and mix until there is a thick cake batter consistency.
2. Take a mini spring form cheesecake pans (5 if available) and spray with nonstick cooking spray. Add the batter evenly. Place in the oven for 20-25 minutes until the tops of the cakes are cracking and are solid to the touch. Take out and let cool on a cooling rack.
3. While the cake is baking, make up the protein frosting by adding dry frosting ingredients into a bowl and mix to avoid clumping. Slowly add cold water and mix until there is a thick but not too thick frosting like consistency. This will thicken more when placed in the refrigerator.
4. When the cakes have cooled, frost them, add the rainbow chips and enjoy!