Low-Carb Dark Chocolate Whey Protein Cake Donuts! From Protein POW
3/4 cup (169g) of liquid egg whites
1/2ish cup (54g) of cocoa powder
1/2 cup of unflavored whey (43g)
1 medium cooked beetroot (107g)
1/4 cup (27g) of pea protein powder
1 tbsp (5g) of toffee flavdrops
1/4 cup (38g) of goat cream (or regular cream; I just love goat’s)
blended together and baked in three of these silicone moulds (or a cake mould or some muffin cases) for about 20 minutes at 170 C (332 F) or until, when stabbed, the stabbing utensil comes out clean:
When they came out, what I did was turn them over right away and massage the top of them with a square and a half of 100% dark chocolate. The chocolate melts upon contact when you do it this way (so you don’t have to melt it and pour it over them). Why the chocolate on top? Because it gives them kind of a shell which is cuhrayze good! You don’t HAVE to top them with chocolate, I’m just a sucker for darkness and wanted to add an extra touch of OOMPH!
Result? Dazzling! Very cakey, nicely moist, and GOA’gus!!!!! The beetroot offsets the whey really nicely, acting as a perfect moisturizer (for more on moisturizers, listen to my third podcast) while the pea protein and cocoa act as a flour, giving a nice texture to the whole thing (and a heft kick of protein BOOM!) Finally, the goat’s cream is there to bring out the cocoaness of the whole thing and add extra moisture to it all, kaPOW!!!!!!!!
per one donut cake (out of the three you get from the mix above if you choose to use the same molds I did):
31g protein (!)
7g carbs (!)