Amazing Chocolate Protein Skillet Cake with a protein peanut butter frosting! This healthy and low calorie chocolate skillet cake uses protein powder and has no sugar, oil or eggs!
Ingredients
⅓cupWhole Wheat Pastry Flour, 40g, see post for sub
⅓cupChocolate Protein Powder (Whey), 30g
3½TbspChocolate Protein Powder (Whey-caesin), 20g
2Tbsp+ 2 tsp Unsweetened Cocoa Powder, 11g
2TbspZero Calorie 1:1 Sugar Replacement, 24g
⅔tspBaking Soda
⅓cupUnsweetened Applesauce, 80g
1tspMelted Butter, 5g
1½tspLemon Juice
½cupHot Water, 120ml
Peanut Butter Frosting:
½cupNon-fat Plain Greek Yogurt, 121g
½scoop Vanilla Protein Powder, 15g
2TbspPeanut Butter Powder, 12g
½TbspCreamy Peanut Butter, 8g
Instructions
Preheat oven to 350°F and grease an 8” cast iron skillet.
In a bowl, whisk flour, whey and whey-casein chocolate protein powders, unsweetened cocoa powder, zero calorie sugar replacement and baking soda.
In a large bowl, whisk together hot water, applesauce, butter and lemon juice.
Add dry mix to wet, and gently fold until just combined.DO NOT OVER-MIX or protein powder will make the cake dense.
Pour batter into pan.Batter should be ¾ way to the top (it will overflow if too much).Don’t let the batter sit out.
Bake for 15-16 minutes.Toothpick inserted into the center should come out dry.
Remove from oven and let cool completely.
Frosting:
In a large bowl, combine all the ingredients - Greek yogurt, protein powder, peanut butter powder and peanut butter.
Let cake cool completely and then frost.
Notes
Nutrition details are calculated using products recommended below.
See post for alternate ingredients, tips and storage options.