My ultimate keto cutting raspberry chocolate cake!!!
4 Scoops Chocolate Protein Powder (BSN Lean Desert Chocolate Coconut used in recipe shown)
4 packets Splenda
2 tsp baking powder
3 tbsp cocoa powder
2 tsp vanilla extract
1 packet sugar free fat free raspberry jello
1 - Mix the protein powder with the splenda, baking powder, cocoa powder and vanilla extract.
2 - Then add ~180 ? 200ml of water and mix into a chocolaty batter.
3 - Pour batter into a shallow microwave safe bowl and microwave it on high for 1 min 40 sec. (or until it
turns into a spongy almost cake like object)
4 - Put the newly made spongy cake object into a large bowl and CRUSH IT!
5 - Mix the jello powder with 200ml of hot water, and pour it into the crushed chocolate mix, and mix the two together well.
6 - Pour the mixture into a cake mold and cover with saran wrap, then put in the fridge overnight (or however long it takes for the jello to set)
7 - Eat your newly acquired protein chocolate raspberry cake!
And special thanks to joeflex73 for the nukeable protein brownie post which led me to think this up.
2 - 28g carbs; variable, based on amount in protein powder (recipie shown nets 28g. Use isolate for ~2g carbs in the whole recipe)
(my cake is now chilling, will add final product in the morning, but the mix tasted awesome going into the fridge)