@christopherkaiyu: Low Calorie Chocolate Crunch Cake (recipe👇) Macros: If cut into 2 HUGE bricks: ~850 Cals | ~82g Net Carbs | ~19g Fat | ~88g Protein per slice If cut into 10 big slices: ~170 Cals | ~16g Net Carbs | ~4g Fat | ~18g Protein per slice Wet Ingredients: * 240mL (1 cup) Unsweetened Almond Milk * 144mL (1/2 cup + 1 tbsp) Egg Whites * 122g (1/2 cup) Canned Pumpkin * 122g (1/2 cup) Nonfat Greek Yogurt Dry Ingredients: * 90g (3/4 cup) Oat Flour * 60g (about 2 scoops) Chocolate Protein Powder (@levelsprotein) * 30g (1/3 cup) Unsweetened Cocoa Powder * 50–60g (about 1/4 cup) Granulated Sugar Substitute * 8g (about 2 tsp) Baking Powder * 1/4 tsp Salt Chocolate Cream Filling: * 170g (3/4 cup) Nonfat Greek Yogurt * 84g (about 3/8 cup) Nonfat Cream Cheese * 54g (4 1/2 tbsp) Powdered Sugar Substitute * 15g (3 tbsp) Unsweetened Cocoa Powder Low-Cal Nutella Topping: * 34g (1/4 cup) Raw Hazelnuts * 95mL (6–7 tbsp) Unsweetened Almond Milk * 60g (about 2 scoops) Chocolate Protein Powder (@levelsprotein) * 8g (1 1/2 tbsp) Unsweetened Cocoa Powder * 30g (2 1/2 tbsp) Granulated Zero-Calorie Sweetener * 1/4 tsp Salt * 1g Xanthan Gum, optional (Nutella video: https://www.instagram.com/p/DXx71krMl1k/) Instructions: Mix wet and dry ingredients separately. Mix and fold slowly Bake in a loaf tin low and slow, you can honestly bake at 325, bake until it's nice and firm for the toothpick test. Expect 30-60 minutes depending on how much batter you made. #levelsprotein

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Thursday 13 August 2026 03:04:28 GMT