Hazelnut Mocha Protein Skillet Cake

When I went to the grocery store the other day, I ventured into the freezer section to peruse the selection of non-ice cream frozen treats.  And I found this stuff! I was originally looking for coconut milk ice cream but then I saw “protein & fiber” on the label of this pint of Arctic Zero.  I’d never heard of it before but figured I had to try it.  Right? Only 35 calories per serving, 150 calories per pint, no fat, and a simple ingredient list.  The only vanilla-ish flavor they had left was vanilla maple.  I’m not complaining.  It’s delish.  Don’t be fooled though – if you’re used to eating full fat, regular ice cream, this is not going to taste exactly like it.  But if you’re looking for a healthy alternative with the same texture, a lot of the flavor, and all of the frozen goodness then go for it!  I’ll be trying the other flavors soon…

If you’re one of those people who don’t like nuts in their cookies, just omit the chopped hazelnuts and maybe just use them as a topping instead.  Kind of like how I forgot to add them on top of this until the Arctic Zero was melting everywhere…you win some, you lose some.

Hazelnut Mocha Protein Skillet Cake
Servings: 3 • Calories: 192 • Fat: 7 g • Protein: 14 g • Carbs: 19 g • Fiber: 5 g • Sugar: 7 g • Sodium: 206 mg • Cholesterol: 6 mg

Ingredients:

• 1/2 cup low sodium black beans, drained and rinsed
• 1 egg white
• 2 tbsp unsweetened applesauce
• 1 tsp honey
• 1/2 tsp hazelnut extract
• 2 tbsp unsweetened vanilla almond milk
• 3 tbsp almond flour
• 1 tbsp unsweetened cocoa powder
• 1 1/2 tsp instant coffee
• 1 scoop Lean Body for Her Chocolate whey protein
• 24 Ghirardelli 60% dark chocolate chips
• 1 tbsp chopped hazelnuts
• 1/4 tsp baking powder
• 2 packets Truvia

1. Pre-heat oven to 350 degrees.
2. In a food processor, mix black beans, applesauce, honey, hazelnut extract, Truvia and almond milk until smooth.  Add almond flour, cocoa powder, protein powder, instant espresso and baking powder and blend until smooth.  Pulse in egg white, then mix in chocolate chips by hand.
3. Wipe a 6.5″ cast iron skillet with coconut oil, then pour cake mixture into skillet.
4. Bake at 350 degrees for 26-28 minutes or until a toothpick inserted in the center comes out mostly clean.  Allow to cool for several minutes, top with Arctic Zero if desired and serve.