High-Protein Chocolate Chip Cake

Ingredients

• 117 g Powdered egg whites
• 3 Eggs (Separated; use the yolks in the cocoa mixture and whip the whites.)
• 280 ml Water (The recipe lists 130 ml in the ingredients and 150 ml in the step for whipping the egg whites; the sum of both amounts is retained.)
• 226 g 5% Greek yogurt
• 20 g Unsweetened cocoa powder (The source also indicates approximately 2–3 tbsp.)
• 48 g Zero-calorie sweetener (Stevia or erythritol.)
• 1 tsp Vanilla extract
• 40 g Sugar-free chocolate chips (Optional; reserve some for topping.)

Steps

1. 1

   Preheat the oven to 175 °C. Line a loaf pan with parchment paper.

2. 2

   Separate the 3 eggs and set aside the whites for whipping. In a bowl, beat the yolks with the Greek yogurt, cocoa, sweetener, and vanilla extract until smooth.

3. 3

   In a clean bowl, beat the egg whites with 150 ml of water and the powdered egg whites using an electric mixer for 3–5 minutes, until the mixture is very thick and forms stiff peaks.

4. 4

   Gently fold the yolk mixture and most of the chocolate chips into the whipped egg whites.

5. 5

   Pour the batter into the prepared pan.

6. 6

   Sprinkle the reserved chocolate chips over the top.

7. 7

   Bake for 30–35 minutes.

8. 8

   Allow the cake to cool completely in the pan before slicing so that it can set.

Notes

The amount of water differs between the ingredient list (130 ml) and the method (150 ml); the method specifies 150 ml for whipping the egg whites. The recipe does not specify a visual doneness cue or an exact cooling time. Declared macros for the entire cake: approximately 780 kcal, 138–140 g protein, 22 g fat, and 16 g carbohydrates.

Nutrition per serving

• dessert
• high-protein
• baked
• meal prep
• chocolate
• no added sugar