I usually don't get super excited about my own protein treats since I make around 1 per day. However, when I took a bite of this, I secretly wanted to hide it somewhere so I didn't have to share with my husband. This is easily in my top 5 favorite protein treats I have ever made. And ironically, I usually dislike chocolate and mint together. So even if you don't like that combo, I'd still try it if I were you and if you do like that combo, you HAVE to make this. It's too scrumptious to let it pass by you. Enjoy!
3 Tbsp. canned pumpkin
2 egg whites
2 Tbsp. almond meal flour
½ cup oat flour
2 Tbsp. dark cocoa powder
2 Tbsp. chocolate protein powder
½ tsp. baking powder
¼ cup stevia or xylitol
1. Preheat oven to 350 degrees F. Line a 6 inch mini cake pan with parchment paper and set aside.
2. Place pumpkin, egg whites, and coconutter in a mixing bowl and blend with a handheld mixer until smooth. Add in the remainder of the ingredients and mix until smooth and well combined.
3. Pour cake batter into mini cake pan and bake in the oven for 20-22 minutes, or until cake is cooked throughout. Remove from oven and let cool for about 30 minutes. Drizzle with additional Sweet Spreads for the icing, if desired.
Makes 8 servings
1 serving is 1 slice
Macros for 1 serving without extra coconutter
88 calories, 4.9g protein, 7.3g carbs, 4.9g fat, 2.2g fiber, 1g sugar
Macros for 1 serving with extra 2 Tbsp. coconutter
123 calories, 5.3g protein, 8.8g carbs, 8.1g fat, 3g fiber, 1.3g sugar
* You may substitute almond meal flour with oat flour or protein powder.
* You may substitute dark cocoa powder with regular cocoa powder or cacao powder.