Teaching you the whey to bake.

Chocolate Blondie Protein Coffee Cakes with PBLean icing

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102 Cals Each:
10.55g protein, 11g carbs, 2g fat 🙌

Get 30% off your own @pescience Select with the code: “driven” at pescience.com and 15% off any order from @myoatmeal with “driven15” 👍

Ingredients:
🔹1 scoop Select protein
🔹1 cup @kodiakcakes power mix
🔹1 large egg
🔹1.5 tbsp unsweetened cocoa + 0.5 tbsp instant coffee granules
🔹1 serving PBLean (custom powdered PB, I used sweet icing flavour)
🔹1/2 cup Splenda

Directions:
🔹Preheat Oven to 350, grease a mini-cake pan or even some ramekins if you don’t have one.
🔹In a large mixing bowl combine first 3 ingredients, add 1.2 cups water and mix well.
🔹Remove half into another bowl, stir cocoa and coffee into this.
🔹Transfer batters to bakeware, either bit by bit for a marbled look, or half/half as I did.
🔹Bake about 16 minutes, varies by pan, use a toothpick test!
🔹Let cool, meanwhile toss Splenda into a good blender and pulse until about icing sugar consistency.
🔹Mix Splenda, PBLean, and a bit if water until icing thickness, pour over cakes.
🔹Devour.

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