Wednesday, January 27, 2016

It's National Chocolate Cake Day!

Way back in 2008, I made the original version of this microwave mug protein cake after seeing a bunch of white flour, sugar versions on the internet. I've adapted that original recipe slightly over the years but it's still my go-to when I want CHOCOLATE.

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Shelly's Chocolate Microwave Protein Cake

1 Egg, beaten
3 Tablespoons Milk (I used Vanilla Soy)
2 Tablespoons Sugar Free Torani Syrup (any flavor)
1 Tablespoon Canola Oil
3 Tablespoons Multigrain Pancake Mix
2 Tablespoons Unsweetened Cocoa
1 scoop (50 cc-ish) Chocolate Protein Powder
Pinch salt
Measuring Cup or Microwave Safe Mug

In a measuring cup or microwave safe mug, Mix egg, milk, syrup and oil and combine thoroughly. In a separate bowl, mix pancake mix, cocoa, protein powder and salt.

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Tip dry into wet and stir till combined.

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Nuke in microwave for 2-3 minutes (microwave strength varies, look for dry top.)

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Let it sit for three or so minutes (it pulls away from the sides) before tipping the cake onto a plate. Yields 4-5 slices.

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Serve with No Sugar Added Homemade Whipped Cream, Sugar Free Chocolate Syrup, Sugar Free Caramel Syrup (Smuckers), Raspberries, Strawberries, Cherries, Sliced Bananas, Melted Peanut Butter, a sprinkle of Nuts, a scoop of Protein Ice Cream or Sugar Free Warm Vanilla Custard.

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You can also turn these into into mini muffins by pouring the same recipe above into a 12 cup mini muffin tin and baking at 350 for 10 minutes. I love to drop a single frozen cherry in each middle and make chocolate covered cherry muffins.

No Sugar Added, Protein Packed, Low Carb, but most importantly DELICIOUS.

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1 comment:

plasterers bristol said...

This sounds absolutely delicious. Thank's for sharing this recipe. Simon