This sugar free chocolate protein cake is soft-baked, high-protein, grain/gluten-free, dairy-free, & contains a secret, fiber-filled ingredient: black beans!
For those skeptical about using beans in sweet dishes, you CANNOT taste them! In fact, the beans do a great job adding some moisture – which is in part what keeps this sugar free chocolate protein cake “soft baked”.
MACROS per serving (out of 4):
11 carbs | 1 fat | 8 protein
For entire cake:
44 carbs | 4 fat | 32 protein
Ingredients
130 g black beans rinsed & drained
14 g coconut flour
5 g cacao powder
16 g True Nutrition chocolate egg white protein powder
75 g liquid egg whites
150 g pumpkin puree pure pumpkin
100 ml unsweetened almond milk
1/2 tsp baking powder
1/2 tsp vanilla extract
1/2 tsp pure stevia (or sweetener of choice)
Instructions
Preheat oven to 375
Combine all ingredients in a blender, blend until smooth
Prepare a baking dish (we use a 9-inch circular pie dish) - whether that’s by cooking spray, a bit of oil, or using a non-stick baking dish
Pour ingredients into dish, bake in oven for 15-20 minutes, watching to make sure not to over cook & keep the “soft baked” consistency
Take out of oven, let cool, top with favorite goodies, & enjoy!
We love topping this cake with almond butter, cacao nibs, & hemp hearts, as pictured below!
