Self-saucing chocolate mini cakes recipe

 

This baked treat combines the gooey, melty experience of Crème Eggs with the satisfying cakeyness of muffins while keeping macros in check. 

Ingredients (Makes 8)

  • 1 scoop chocolate protein powder
  • 2 tbsp cocoa powder
  • ½ cup coconut flour
  • ½ tsp baking soda
  • ¼ cup coconut sugar
  • ½ cup light coconut milk or almond milk 
  • 2 eggs
  • 1 piece Cadbury Snack (from family block) per cake

Method

Combine all dry ingredients and slowly fold in wet ingredients. Preheat oven to 175°C. Pre-spray baking sheet and line tins (a mini muffin tin is ideal). Pour in mixture and place in oven for 10 minutes. At 10-minute mark, stuff each cake with one piece of Cadbury filled chocolate (e.g. a strawberry or pineapple piece of Snack). Place in oven for another eight to 10 minutes. As soon as cakes are done, place in freezer for five minutes and serve. Store remaining cakes in fridge or container and microwave to melt centres for serving.

Nutrition info (per cake)

Without chocolate piece: 428 kJ // 3 g fat // 9 g carb // 7 g protein 

With chocolate piece: 590 kJ // 5 g fat // 14 g carb // 7 g protein  

Based on recipe by Heidi Cannon. For more low-carb, high-protein treats visit Heidi Boom Boom.

Try these sweet potato cupcakes with peanut butter frosting for another treat. 

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