You’ll walk right past those orange-wrapper peanut butter cups once you re-discover how chocolate and peanuts were meant to be enjoyed. When you pick up a Quest Peanut Butter Cup, you get that irresistible salty-sweet combination without added sugar or unnecessary carbs. That’s why they’re the perfect centerpiece to this chocolate protein cake recipe. Literally, one peanut butter cup gets baked into the middle of this surprisingly-good-for-you dessert — perfect for sharing with your sweetheart.
Mini Quest Peanut Butter Cup & Chocolate Cake
Recipe courtesy of Protein Treats by Nicolette
Serves 4
Nutrition per slice:
Calories: 178
Protein: 13.8 g
Carbs: 12.6 g
Fat: 9.5 g
Fiber: 4.1 g
Sugar: 2.5 g
Cake
1 Quest Peanut Butter Cup
½ scoop Giant Sports Delicious Protein™ Chocolate Shake
¼ cup almond flour
2 Tbsp whole wheat pastry flour
1 Tbsp granulated stevia
1 Tbsp powdered peanut butter
1 Tbsp all-natural peanut butter
2 Tbsp cooked sweet potato, mashed
2 Tbsp sugar-free maple syrup
1 Tbsp unsweetened almond milk
2 egg whites
Icing
2 Tbsp powdered peanut butter
2 Tbsp plain, non-fat Greek yogurt
2 Tbsp unsweetened almond milk
1 Tbsp granulated stevia
Directions
- Pre-heat oven to 350 degrees F and grease a ramekin with non-stick cooking spray.
- Excluding the Quest cup, place all cake ingredients in a medium mixing bowl and whisk until smooth.
- Pour half of the cake batter into ramekin, place the Quest Peanut Butter Cup on top of the batter and then spoon the remaining batter on top of the Quest cup.
- Bake for 20-22 minutes. Remove from oven and let the cake continue to cook for 15 minutes. Meanwhile, make the icing:
- In a small bowl, combine all icing ingredients and stir until smooth.
- Gently remove cake from ramekin and pour the icing over top.
- Slice into 4 even pieces and enjoy!