Imported from Instagram

Low-Calorie, High-Protein Crunch Cake
A chocolatey, soft cake topped with melted sugar-free chocolate, maple syrup, and crisp cereal for a crunchy finish. The recipe makes five slices and offers a Cinnamon Toast Crunch or other cereal variation.
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Ingredients
- 60 ml Unsweetened almond milk
- 30 g Egg whites
- 30 g Canned pumpkin
- 45 g Nonfat Greek yogurt (About 3 tbsp)
- 20 g Oat flour (About 3 tbsp)
- 25 g Chocolate protein powder (About ¾ scoop; brand mentioned: Legion)
- 12 g Unsweetened cocoa powder (About 2 tbsp)
- 20 g Granulated sugar substitute (20–25 g; about 2 tbsp)
- 2 g Baking powder
- 0.125 tsp Salt (⅛ tsp)
- 30 g Sugar-free chocolate chips (Melted)
- 1 cup Corn flakes (About 1 cup, lightly crushed; may substitute Cinnamon Toast Crunch or cereal of choice)
- 15 ml Sugar-free maple syrup
- Cooking spray or grease for pie dish (For greasing the dish; type and amount not specified)
Steps
- 1
Preheat the oven to 350°F (175°C). Grease a 9-inch round pie dish; the source does not specify what to use for greasing.
- 2
Mix all the wet ingredients: almond milk, egg whites, canned pumpkin, and nonfat Greek yogurt.
- 3
Add the oat flour, chocolate protein powder, cocoa powder, granulated sugar substitute, baking powder, and salt. Mix until smooth.
- 4
Spread the batter into the greased 9-inch round pie dish.
- 5
Bake at 350°F for 12–18 minutes, until just set.
- 6
Let the cake cool; no cooling time is specified.
- 7
Mix the melted sugar-free chocolate chips, sugar-free maple syrup, and lightly crushed corn flakes (or cereal of choice) to make the crunch topping.
- 8
Press the crunch mixture over the cooled cake.
- 9
Let the topping set, then slice and serve. No setting time is specified.
Notes
Makes 5 slices. The stated estimated macros are about 95 calories, 9 g net carbs, 3 g fat, and 9 g protein per slice; about 475 calories, 47 g net carbs, 15 g fat, and 41 g protein for the whole cake. The topping quantity is the stated minimum; the cereal and chocolate crunch topping may be doubled for a thicker layer, but extra topping is not included in the macro estimate. The sugar substitute amount is given as a range of 20–25 g; the quantity field records the lower end. Greasing product and amount, and cooling and setting durations, are not specified.
Nutrition per serving
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