John Myers
Ingredients for 1 servings:
- 200 g wholemeal flour
- 100 g protein powder (whey protein powder chocolate)
- 1 packet of baking powder
- 4 egg whites, equivalent to approx. 120 g protein
- 200 ml milk, low-fat and lactose-free
- 25 g cocoa powder
- 175 g morello cherries, reduced sugar, e.g. from Natreen
- Sweetener, liquid
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes
Low fat and low sugar
Mix flour, protein powder, baking powder, cocoa, milk, and egg whites into a smooth batter. Then fold in the cherries with a spoon. Add liquid sweetener until sweetened to your desired level. Pour the batter into a greased cake pan and bake at 180°C for about 30 minutes. Test the batter: the batter should no longer be runny. You can, of course, vary the ingredients. Instead of protein powder, use quark, add nuts, sprinkle on some dark chocolate chips, etc. However, be aware that the calories will increase significantly with the nuts. This cake is not low-carb, but has very little simple sugar and fat, but plenty of protein. Of course, it doesn’t taste like real chocolate cake, but it’s still delicious. Ideal as a pre-workout meal or as a breakfast snack. Nutritional values (unbaked) per 100g approx.: 170 kcal, 2.5 g fat, 20 g carbohydrates (of which 2.5 g sugar), 15 g protein.
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