Blender Thin Mint Cake
Chocolate mint bliss right here. This protein packed cake is SOOOO good (I ate two slices as soon as it cooled) and with only 3.4 grams of sugar, cake for breakfast, here we go! Check out the full macros below…
- 125 grams oat flour
- 1/4 tsp salt
- 2 tsp baking soda
- 50 grams Chocolate Active Stacks (code COCOABAR)
- 70 grams melted Cocoa Bar In A Jar Thin Mint Spread
- 100 grams plain greek or dairy free yogurt
- 150 grams egg whites
- 120 ml milk
- 30 grams cocoa powder
- 150 grams sugar free sweetener (like Swerve) or 70 ml honey
- 1 tsp vanilla
- Stevia to taste (*optional)
- 40 grams Chocolate chips
To make: Combine all ingredients in the blender (except the chocolate chips) till smooth. Top with your chocolate chips and bake at 350 for 49-52 minutes. Let cool completely (in fact, I like mine chilled best or room temperature best (yum!) and enjoy! Top with some fresh berries or whipped cream for extra yum.
*800 grams total loaf weight cooked: 9 slices each 89 grams Macros (using swerve-carbs not included-regular chocolate chips and plain Greek yogurt): 165 calories/ 19.5 carbs/ 5.4f/ 9.7 p and only 3.4 grams of sugar per slice!
Entered into MFP: Macro Minded Monique-THIN MINT CAKE
Makes one 670 gram loaf. 1/8 slice (83 grams)=
Macros: 166 calories/5.4f/ 19.6c/ 9.7p
Saved in MFP: Macro Minded Monique-Thin Mint Cake