CINNAMON SWIRL CAKE
Ingredients:
- 30g oats
- 150g egg whites
- 1 scoop vanilla protein powder (35g)
- 1 tablespoon Sugar-free syrup
- 1 teaspoon cinnamon
- 40g chocolate chips
Instructions:
- Preheat the oven to 325 F (165 C)
- Blend the oats, egg white, and water until the consistency is smooth
- Pour the mixture into a bowl. Whisk it together with the protein powder and sugar-free syrup. The mixture should be like thick pancake batter.
- Pour half of the batter into a small non-stick pan and sprinkle with two-thirds of the cinnamon. Pour the remaining batter and sprinkle with the rest of the cinnamon.
- Pull a knife through the batter a few times to slightly mix in the cinnamon.
- Bake for 35 minutes and let it rest for a few minutes.
- Melt the chocolate chips using a hot water bowl then pour the melted chocolate over the cake.
- Refrigerate approximately for another 5 to 10 minutes until the chocolate coating had set.
- Cut in half and serve.
Nutrition Facts:
- Calories: 560.4 Cal
- Protein: 46.9g
- Carbs: 58.6g
- Fat: 16.4g
