High Protein Chocolate Cake


65 grams PE Science Chocolate Cupcake Protein Powder (Keto Chow Chocolate or Mocha would also work!)
4 Tablespoons Cocoa Powder
1 tsp Baking Powder
1 tsp Espresso Powder (can omit, but adds to the richness of the flavor)
Optional: 1-2 T Sweetener, if desire more sweetness

Pinch Cream of Tartar

4 whole eggs, separated
150 grams plain greek yogurt

100 grams pumpkin puree
8 drops Stevia Glycerite
1 Tablespoon Almond Milk or similar

.75 of a scoop of Protein Powder
2 T Cocoa Powder
6 oz Plain Greek Yogurt
6 drops Stevia Glycerite
1 Tablespoon Almond Milk or similar


Mix all dry ingredients (except cream of tartar) together in 1 bowl.
Separate eggs, and put whites in mixer bowl. Add Cream of Tartar.
Add rest of wet ingredients to dry and mix well. It will seem too thick initially, keep mixing until it becomes the texture of fudgy brownie batter.

Beat whites to firm peaks and fold into batter until completely incorporated, attempting to keep as much fluff as possible.

Grease a 8x8 square baking pan or a round 8" pan. Pour in batter. Bake 325 degrees for 22-24 minutes. DO NOT overcook or it will be dry.
Let cool.

Mix all ingredients until it becomes frosting. It will seem too dry at the beginning. Keep mixing.

Remove cooled cake from pan, cover with frosting. Serve.

How many servings depends on your need. Pictured size in image are very small finger food size - makes 16 of that size.
8 servings is a reasonable dessert serving in my opinion. If you want cake for breakfast... that'd make 4.

With my ingredients -1 piece (of 8) comes out to 132 calories, 17 g Protein, 5 g Total Carbs, 5 g Fat.
Depending on the ingredients you choose such as brand or fat level of yogurt, your macros may vary.

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