Who can resist a cupcake? Or, more accurately, who can resist a decadent, chocolatey, spongy cup-cake that’s both high in protein and low in carbs? Not many of you, we’d expect.
Discover this high-protein cupcake recipe made to curb chocolate cravings and add a bit of joy to your diet. Replace those lifting gloves with some oven mitts – it’s baking time.
What are the macros and calories?
- 269 Kcals
- 12g Protein
- 17g Fat
- 17g Carbs
What ingredients do you need?
- MACRO MUNCH™ Protein Chocolate
- 25g Ground Almonds
- 40g Plain Flour
- 30g Chocolate Pure Whey Protein™
- 25g Organic Cacao Powder
- 40g Organic Coconut Palm Sugar
- 65g Organic Virgin Coconut Oil, Melted
- 85g Fat Free Greek Yoghurt
- Duo Milk & White Chocolate Hazelnut Protein Spread
- 1 Medium egg
- Makes 6
Related Products
How do you make it?
- Chop up the Protein Chocolate
- Mix the egg, powders, flour, almonds, oil and greek yoghurt.
- Place the mixture into a baking tray.
- Bake for 15-20 minutes at 160C/180C fan
- Top them with Protein Spread and one square of Protein Chocolate
We believe in sharing, and we’d love to know what you think, so don’t forget to tag us in your creations using Bulk™ products. Check out @bulk for more high-protein recipes, ambassador workouts and tips. Join the conversation and be part of our community by tagging #TeamBulk. You’ll find more inspiration from our foodie ambassador at Nadia’s Healthy Kitchen.
Love banana? Make sure to also see this amazing protein banana bread recipe.
