Chocolate Cake - Macro Friendly!

Frosting Ingredients

1 cup plain Greek yogurt I used 2%

1/4 cup powdered sugar or erythritol I used Swerve

1 tsp pure vanilla extract

Instructions 

Line mesh strainer with coffee filters, linen kitchen towel or double folded paper towel, add Greek yogurt and place over a bowl to drain. Place in a fridge to drain for at least 6 hours or preferably overnight (I did). Don't skip this step otherwise frosting will be too runny.

In a large mixing bowl, add strained yogurt, powdered sugar and vanilla extract. Using an electric mixer on high speed, whip all ingredients until smooth and creamy, making sure to pause and scrape down the sides. Should take about 2 minutes. Refrigerate until ready to use.

Use frosting on a recipe of choice. This amount is enough to frost a 8-9 inch cake or 6 cupcakes. If using piping bag, use 2A tip (see recipe post for how). Or fill a sandwich bag, cut off the tip and pipe the frosting. Also can spread with spatula on cupcakes.

Cake Ingredients  

1 serving

1/4 cup protein powder 32-34 grams

1 tablespoon coconut flour

2 tablespoon granulated sweetener of choice * See notes

1/2 teaspoon baking powder

1 1/2 tablespoons cocoa powder adjust to desired chocolate content

1 large egg Can sub for 1/4 cup egg whites OR 1 flax egg

1/4 cup milk of choice

Microwave Instructions

Grease a small cereal bowl or deep mug and set aside.

In a mixing bowl, combine the protein powder, coconut flour, baking powder, granulated sweetener and cocoa powder and mix well.

In a separate bowl, whisk the egg with the milk and pour into the dry mixture and mix until fully incorporated. Top with chocolate chips if desired.

Microwave for 60 seconds and remove from microwave and enjoy immediately.