Protein Coconut Fudge Cake
This High Protein Chocolate Coconut Fudge Cake is the perfect blend of indulgence and health-consciousness, ideal for anyone looking to treat themselves without compromise! 🍫🥥💪
10 minutes
30 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 194 |
| Fat: | 10 g |
| Carbohydrates: | 28 g |
| Protein: | 14 g |
| Cholesterol: | 8 g |
| Sodium: | 466 mg |
| Fiber: | 3 g |
| Sugars: | 7 g |
| Calculated per serving. | |
Serves: 4
Ingredients
Cake Batter
- 111 Egg
- 120 grams120 grams120 grams Plain Greek Yogurt
- 120 grams120 grams120 grams Pumpkin Purée
- 60 grams60 grams60 grams Lakanto Classic Monkfruit Sweetener (with Allulose), or regular sugar
- 30 grams30 grams30 grams Chocolate Protein Powder (Nuzest)
- 45 grams45 grams45 grams Raw Cacao Powder
- 30 grams30 grams30 grams shredded Coconut
- 1 tsp1 tsp1 tsp Baking Soda
Frosting
- 120 grams120 grams120 grams Plain Greek Yogurt
- 1 cup1 cup1 cup Coconut Whipped Topping (So Delicious CocoWhip)
- 2 Tbsp2 Tbsp2 Tbsp Simply Delish Natural Instant Vanilla Pudding
- 30 grams30 grams30 grams shredded Coconut
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Combine the egg, pumpkin, yogurt, and sugar together.
- Add remaining ingredients and pour batter into a small cake pan.
- Bake at 350F for 30 minutes or until toothpick clean.
- Let cool then top with frosting by combining all frosting ingredients together
- Store in the fridge!
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