Mini Quest Peanut Butter Cup Stuffed Chocolate Cake


2 Tbsp. granulated stevia
2 Tbsp. cooked sweet potato, mashed
2 egg whites
1 Tbsp. unsweetened almond milk

2 Tbsp. plain greek yogurt
2 Tbsp. unsweetened almond milk
1 Tbsp. granulated stevia


1.  Pre-heat oven to 350 degrees F. Spray a small ramekin with cooking spray.

2.  Place all cake ingredients, except quest peanut butter cup, in a mixing bowl and whisk until batter turns smooth. Pour ½ of the cake batter into ramekin, place 1 quest peanut butter cup on top of that, then spoon the remaining cake batter on top of the quest peanut butter cup.

3.  Bake in oven for 20-22 minutes. Remove from oven and let cake cook for 15 minutes. Mix together all icing ingredients until smooth, remove cake from ramekin, and pour the icing on top of the cake. Slice into 4 even pieces.

Makes 4 servings // 1 serving = 1 slice of cake

MACROS for 1 slice of cake
178 calories, 13.8g protein, 12.6g carbs, 4.1g fiber, 9.5g fat, 2.5g sugar

Nicolette's Tips

* You may substiture whole wheat pastry flour with oat flour or regular whole wheat flour.
* You may substitute cooked sweet potatoes with 1.5 Tbsp. of canned pumpkin.

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