High-Protein Chocolate Chip Cake

Ingredients

• 117 g Powdered egg whites
• 3 Eggs (Separate the yolks and egg whites)
• 130 ml Water (The quantity listed in the ingredients is used; the preparation step specifies 150 ml)
• 226 g 5% fat Greek yogurt
• 20 g Unsweetened cocoa powder (The author also indicates 2–3 tbsp)
• 48 g Zero-calorie sweetener (Stevia or erythritol)
• 1 tsp Vanilla extract
• 40 g Sugar-free chocolate chips (Optional)

Steps

1. 1

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

2. 2

   In a bowl, beat the 3 egg yolks with the Greek yogurt, cocoa powder, sweetener, and vanilla extract until smooth.

3. 3

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

4. 4

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

5. 5

   Add most of the chocolate chips and gently fold them in.

6. 6

   Pour the batter into the prepared pan.

7. 7

   Sprinkle the remaining chocolate chips over the surface.

8. 8

   Bake in the oven for 30–35 minutes.

9. 9

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

Notes

The recipe lists 130 ml of water in the ingredients but specifies 150 ml in the step for whipping the egg whites; the discrepancy is preserved without resolving it. The chocolate chips are optional. Declared macros for the entire cake: approximately 780 kcal, 138–140 g of protein, 22 g of fat, and 16 g of carbohydrates.

Nutrition per serving

• dessert
• cake
• high-protein
• baked
• chocolate
• meal prep