Cheesecake Swirl Protein Cake
Servings: 10
Calories: 152kcal
Ingredients
Cake Ingredients:
- 15 oz can low sodium black beans drained and rinsed
- 2 scoops Cellucor Molten Chocolate Whey Protein
- 3 tbsp unsweetened cocoa powder
- 3 tbsp Splenda brown sugar blend
- 2 tbsp Simply Jif peanut butter
- 1/4 cup Guittard 63% Extra Dark chocolate chips
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/3 cup unsweetened vanilla almond milk
- 1 egg
- 1 egg white
- 2 tbsp unsweetened applesauce
Cheesecake Swirl Ingredients:
- 3 tbsp fat free cottage cheese
- 1/3 cup Dannon Light and Fit Vanilla Greek Yogurt
- 1 scoop Cellucor Whipped Vanilla Whey Protein
- 1 egg white
- 1 packet Truvia
Instructions
- Pre-heat oven to 350 degrees.
- In a food processor, combine black beans, peanut butter, vanilla extract, brown sugar blend and almond milk until smooth. Add remaining cake ingredients except chocolate chips and blend until smooth. Mix in chocolate chips.
- Spray an 8x8" baking pan with non-stick cooking spray. Pour cake mixture into pan and smooth until even. Set aside.
- In a Nutribullet or food processor, blend cottage cheese, Greek yogurt and egg white until smooth. Add vanilla protein and Truvia and mix until smooth.
- Pour cheesecake mixture evenly on top of cake mixture. Using a knife, swirl cheesecake mixture with the upper half of the cake mixture.
- Bake at 350 degrees for 25-27 minutes. Allow to cool slightly, slice and serve.
Nutrition
Calories: 152kcal | Carbohydrates: 16g | Protein: 13g | Fat: 4g | Cholesterol: 32mg | Sodium: 204mg | Fiber: 5g | Sugar: 7g