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
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
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