Chocolate Fudge Peanut Butter Cake

Macro Minded Chocolate Fudge Peanut Butter Cake

Each massive slice is only 190 calories!  It is oh so decadent, rich, moist, not dry in the LEAST and has a brownie/cake like feel.  These are exceptional and dare I say better than a traditional cake option especially with these ingredients.  Oh! And, did I say each slice was MASSIVE? 8×8 pan, 4 servings!

235 grams Black beans drained and rinsed very well.
150 grams egg whites
3 grams sea salt
stevia to taste
15 grams cocoa powder
40 grams Peanut Butter Cup Spread
50 grams Active Stacks Chocolate protein powder (use code COCOABAR for 10% off)
2 tsp baking powder
60 ml unsweetened almond milk
1 tsp Vanilla extract
5 grams psyllium husk
20 grams pb powder
55 grams Erythritol (or any granulated sugar-free sweetener)

Blend all ingredients in your high speed blender or food processor.  Pour into a parchment paper lined or greased 8x 8 baking dish.  Bake for 25-28 minutes at 350.  Top with sliced banana, whipped cream and a drizzle of Heavenly Hazelnut or your favorite Cocoa Bar chocolate spread! Enjoy!

576 grams total weight, each slice 144 grams

Macros per slice: 20c/5f/17p (add an additional 13.5 carbs per slice if including erythritol).

Saved in MFP: Macro Minded Monique-Chocolate Fudge PB Cake


2 replies on “Chocolate Fudge Peanut Butter Cake

    • Monique

      I haven’t tried it, but yes, I totally think it will work, but the color would most likely be lighter! Keep me posted if you make it this way! I’m sure other readers would find it greatly helpful.:)


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