Bite into a piece of chocolate heaven with this nutty high protein cake!
The banana provides a slight hint of flavor while also moistening the entire cake.
The peanut butter topping finishes the deliciously sweet experience by exciting your tastes buds and making you look forward to the next bite.
Serving Size - 1 Cake
Macros per serving - 846 Calories, 78.5g Carbs, 35.6g Fat, 60.5g Protein, 17.7g Fiber
1 serving (53g) of Kodiak Cakes Dark Chocolate Flapjack Mix
1 scoop of Chocolate Chip flavored Protein Powder
1 oz of Almonds
1 tsp of Cinnamon
1 tsp of Nutmeg
60 milliliters of Silk Almond Milk
1 medium Banana
3 tbsp (46g) of Liquid Egg White
1 tbsp of Peanut Butter (Topping)
Cast Iron Skillet
Preheat the oven to 375 degrees.
Grab a large bowl and mix the dry ingredients together. Kodiak Cakes Mix (53g), Protein Powder (1 scoop), Cinnamon (1 tsp), and Nutmeg (1 tsp).
Use a blender to crush the Almonds (1 oz) until it's in a powder like consistency and add it to the bowl with the dry ingredients,
Begin mixing your wet ingredients into the same blender by pouring 1 cup (240mL) of Almond Milk.
Add 1 egg and (46g) of Liquid Egg Whites to the blender.
Lastly, add 1 medium Banana and mix into a liquid consistency.
Add wet ingredients to dry ingredients and stir evenly.
Grab a cast iron skillet and spray with non-stick spray.
Pour ingredients into skillet and shake the pan until even.
Bake for 15 min.
Check the middle of the cake with a knife to see if it was cooked evenly.
Take the cake out of the oven and top it with (1 tbsp) of Peanut Butter.