So, do you remember a little while ago when this happened....
That was our Chocolate Peanut Butter Greek Yogurt that I am completely in love with.
Anyways... I wrote in that post that I was thinking it might make a good frosting for cupcakes.
And then I decided that maybe I should make something chocolaty to try it out on. I was going to make our usual 5 Minute Chocolate Cake but then decided I should try and make it a bit healthier to match the healthified yogurt .
I made a few changes here and there, subbed a bunch of stuff for other stuff, left some stuff out, put other stuff in, blah blah blah.
Long story short... this lower calorie, lower carb, lower fat, higher protein chocolaty fudgy cake happened.
It really, really happened.
Want to know something that will blow your mind?
For the entire recipe listed below - ALL OF IT - it is only 232 calories, 32 carbs, 10 fat, and 19 protein. (According to Myfitnesspal)
Single Serving Low Calorie Decadent Chocolate Cake
With Chocolate Peanut Butter Greek Yogurt Frosting
1 egg white
2 Tbsp unsweetened baking cocoa powder
2 Tbsp apple sauce
1/8 tsp baking soda
3 Tbsp Chocolate Almond Breeze (almond milk)
1 Tbsp Sugar Twin Brown Sugar
Greek Yogurt Frosting
1/4 cup 0 fat, plain Greek yogurt
1/2 Tbsp light, smooth peanut butter
1/2 tsp maple syrup
1/2 tsp unsweetened baking cocoa
1/2 Tbsp mini chocolate chips
1/2 Tbsp mini chocolate chips
Line a 3 X 6 oven safe dish (or you could use ramekins) with parchment paper sprayed lightly with cooking spray, set aside. Preheat oven to 375. (I cooked this in my toaster oven but you could use your regular oven.)
In a small bowl, beat the egg white until frothy. Beat in the cocoa, apple sauce, baking soda, milk, and Sugar Twin. Pour into prepared dish.
Bake at 375 for 15 minutes. Turn down heat to 350 and continue to bake until toothpick inserted near center comes out clean - about 5 - 10 more minutes.
Let cake cool completely. When cool, run a knife around the edge of the cake and use the parchment paper to remove cake.
While cake is cooling, prepare the chocolate peanut butter Greek yogurt "frosting".
In a small bowl, stir together the Greek yogurt, peanut butter, maple syrup, cocoa powder, and 1/2 Tbsp mini chocolate chips.
Cover and place in fridge while you wait for cake to cool.
When ready to assemble - Cut cooled cake in half placing one half on a serving plate, place half of the "frosting" on top of the cake, place the other half of the cake on top of the "frosting", finally - place remaining "frosting" on top and sprinkle with remaining mini chocolate chips.
**A couple of notes**
1.) This cake is fairly fudgy because there is no flour. It shouldn't be "eggy" but just be aware that it is more moist and dense than a regular cake. Make sure to cook it until a toothpick comes out clean.
2.) You can serve the cake in the dish you baked it in, if you want to. Just scoop the "frosting" into the cooled dish with it when ready to serve.
3.) You can use regular milk (or 1%) instead of the chocolate almond milk if you prefer.
4.) You can use pumpkin puree or even banana instead of the applesauce but it will change the flavor a bit. (I find the banana really banana-y. I haven't tried the pumpkin yet but would love to hear if you try it...)
5.) If you use gluten free chocolate chips then I am pretty sure this is a gluten free recipe, in case that is something you are concerned about.
6.) In case you were wondering what the nutritional count was for just the cake - 77 calories, 13 carbs, 1 fat, and 8 protein (according to Myfitnesspal).
7.) I used lactose free Greek yogurt and the chocolate almond milk is also lactose free so this is also a lactose free recipe (if you use the same products).
I still can't believe it.
It definitely tastes like a full calorie dessert.
Be sure to visit Dizzy Busy & Hungry and Jam Hands and Feeding Big and April's Homemaking for some fun links!