Peanut Butter & Jelly Protein Cake

Ingredients

Chocolate Layer

• 40g Select Chocolate Peanut Butter Cup Protein
• 2g black cocoa powder
• 10g cocoa powder
• 15g flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 20g granulated swerve
• 110g unsweetened applesauce
• 60g plain nonfat Greek yogurt
• 75g liquid egg whites

Peanut Butter Layer

• 40g Select Peanut Butter Cookie Protein
• 16g powdered peanut butter
• 15g flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 20g granulated swerve
• 110g unsweetened applesauce
• 60g plain nonfat Greek yogurt
• 75g liquid egg whites

Filling

• 100g sliced strawberries
• 100g frozen raspberries
• pinch salt
• 30g granulated swerve

Frosting

• 32g powdered peanut butter
• 15g Select Peanut Butter Cookie Protein
• 200g light vanilla Greek yogurt
• 4 Nutter butter cookies

Directions

• Preheat the oven to 350° in spray to around 8 inch pans with nonstick cooking spray.
• Prepare both chocolate and peanut butter batter.
• Mix chocolate dry ingredients in a large bowl. And a small bowl mix applesauce Greek yogurt and egg whites.
• Then another large bowl mix peanut butter dry ingredients and another small bowl mix applesauce Greek yogurt and egg whites.
• Then pour each small bowl into the large bowl. Mix both batters until just combined, being careful not to over mix.
• Pour each batter into each pan and bake approximately 16 to 17 minutes.
• While cakes bake, prepare filling by putting strawberries and raspberries and swerve in a microwaveable bowl. Cook 1-2 minutes. Set filling in the freezer too cool.
• To make frosting mix all frosting ingredients and place in the fridge until ready to use.
• Once cakes come out of the oven turn them onto a plate and allow too cool before adding the filling to one side and topping with the other.
• Frost the entire cake and top with crushed Nutter butter cookies.

Nutrition Facts

Calories: 117
Total Fat: 1.8g
Total Carbs: 12.1g
Total Protein: 12g

Created by @sweetandspicymacros