Description
Moist and fluffy mint chocolate chip protein cake topped with dark and mint chocolate chips. This cake healthy and packed with protein and fiber.
Scale
Ingredients
- 1 can (250g) black beans drained and rinsed*
- 1 1/2 scoops MusclePharm mint chocolate chip combat powder
- 1/3 cup (52g) coconut sugar (or brown sugar)
- 1/4 cup granulated stevia or erythritol
- 1/4 cup whole wheat flour
- 3 tbsp. (15g) unsweetened cocoa powder
- 2 large whole eggs
- 1/3 cup (75g) plain nonfat Greek yogurt
- 1 1/2 tsp baking powder
- 3 tbsp. (42g) mint and dark chocolate chips
Instructions
- Preheat oven to 350F.
- Drain black beans and rinse very well. Add all ingredients except for chocolate chips to a food processor and blend until smooth.
- Like a 9×9 baking dish with foil. Spray with cooking spray. Pour batter into prepared dish.
- Sprinkle chocolate chips evenly over the top. Bake for 22-24 minutes or until a knife comes out clean.
- Let completely cool then slice into 12 pieces. Enjoy!
Notes
* Weight for black beans is after they have been drained and rinsed.
Nutrition
- Serving Size: 1 piece
- Calories: 100
- Sugar: 7
- Fat: 2
- Carbohydrates: 14
- Fiber: 3
- Protein: 7