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68 Calorie High Protein Chocolate Cake

Name: 68 Calorie High Protein Chocolate Cake
Cook time: 24 min
Total time: 24 min
Ingredients: 30 g pumpkin puree, canned; 120 g Greek yogurt, plain, nonfat, as sold; 60 g egg whites, raw (liquid); 45 g diet soda (0 kcal), as sold; 45 g oat flour (blended oats), dry; 40 g whey protein powder, dry; 20 g cocoa powder, unsweetened, dry; 12 g zero-calorie sweetener (erythritol/stevia/monk fruit); 3 g baking powder, dry; 2 g baking soda, dry; 1 g salt, dry; 170 g Greek yogurt, plain, nonfat, as sold; 20 g cocoa powder, unsweetened, dry; 40 g zero-calorie sweetener (erythritol/stevia/monk fruit)

62 kcal8.1 g protein7 g carbs1 g fat10 servings

Ingredients (raw weights)

30 g pumpkin puree, canned
120 g Greek yogurt, plain, nonfat, as sold
60 g egg whites, raw (liquid)
45 g diet soda (0 kcal), as sold
45 g oat flour (blended oats), dry
40 g whey protein powder, dry
20 g cocoa powder, unsweetened, dry
12 g zero-calorie sweetener (erythritol/stevia/monk fruit)
3 g baking powder, dry
2 g baking soda, dry
1 g salt, dry
170 g Greek yogurt, plain, nonfat, as sold
20 g cocoa powder, unsweetened, dry
40 g zero-calorie sweetener (erythritol/stevia/monk fruit)
(1 Cup – no amount given (not in macros)
(1/2 Cup – no amount given (not in macros)

Steps

Preheat oven to 350°F.
Mix all wet ingredients together.
Add dry ingredients and mix until smooth.
Divide batter evenly between two sprayed 8-inch springform pans.
Bake for 18–24 minutes, or until the centers are just set. Let cool completely.
Mix frosting ingredients until smooth.
Frost one layer, stack the second cake on top, then frost the top and sides.
Chill, slice into 10, and enjoy.

Recipe by @gymratrecipes · original post. Creator states 68 kcal and 8 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 60 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.