DOUBLE CHOCOLATE CHIP PROTEIN CAKE by IFBB Pro Alissa Parker
1/4 Cake = 184 calories, 23g Protein, 13g Carbs, 2g Fiber
- 12 egg whites or 442g, at room temperature
- 2 tsp cream of tarter
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup swerve 86g
- 1.5 scoops or 56g ProtoLyte Protein- Chocolate Fudge Cookie
- 1/2 tsp sea salt
- 2 tbsp special dark cocoa powder, unsweetened
- 1 tsp glucomannan
- 50g stevia chocolate chips
Preheat the oven to 300 degrees F with the angel food cake pan in the oven. Begin to beat the egg whites with an electric mixer with the whisk attachment. Gradually add the cream of tarter. Then add the vanilla and almond extracts. Beat until the mixture has stiff peaks. Do not over beat.
Combine the remaining ingredients in a separate bowl and sprinkle them gently over the top of the egg white mixture. Fold gently with a spatula. Making sure to get the bottom of the bowl mixed in.
Remove the pan from the oven and pour the batter in. *DO NOT USE cooking spray.
Before placing the cake in the oven turn it down to 275 degrees.
Bake in the oven for 65 minutes, do not open the oven door. Once baked, turn upside down over a bottle to cool. This will keep the cake from collapsing.
Once cool, remove from the pan. You may need to loosen it with a butter knife. Your oven may vary with the cooking time, so it may take some experimentation to get it right. The top will be golden and may begin to crack.
Visit http://www.alissaparker.net for more healthy food and dessert recipes, as well as training tips!