Peanut Butter Plus Chocolate

Sinfully Healthy Desserts.

Category: Cakes, Pies & Frozen Treats (page 2 of 7)

Healthy Buckwheat Banana Berry Muffins

 

Take those overly ripe bananas and turn them into something delicious! Today I was feeling a little adventurous so instead of making plain old banana bread, I made buckwheat berry banana bread with added protein!


 

 

I used PEScience Gourmet Vanilla Select Protein. Get 30% OFF all PEScience products by using code PBCHOCO at checkout.

 

 

 

Healthy Buckwheat Banana Berry Muffins

Yield: 12 muffins

Serving Size: 1 muffin

Calories per serving: 103

Fat per serving: 1g

Carbs per serving: 18g

Protein per serving: 5g

Healthy Buckwheat Banana Berry Muffins

A healthy breakfast to make a head of time! Buckwheat berry banana protein muffins!

Ingredients

  • 3 overly ripe bananas
  • 1 c brown rice flour or whole wheat flour
  • 1/4 c buckwheat flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 2 eggs
  • 1/3 c Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 c frozen berries

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with non-stick spray and set a side.
  2. Place the bananas in a mixer or mash with a fork. Stir in eggs, yogurt and vanilla until smooth.
  3. In a separate bowl, stir together flours, protein, baking soda and baking powder. Add your dry ingredients to your wet, mixing until completely incorporated.
  4. Fold in frozen berries.
  5. Fill 12 muffin molds with batter and bake for 22-24 minutes. Let cool and serve.
http://peanutbutterpluschocolate.com/healthy-buckwheat-banana-berry-muffins/

Healthy Peanut Butter Stuffed Skillet Brookie

 

If you ever wonder what a girl that bakes peanut butter and chocolate desserts for a living dreams about… here it is.


 

Seriously, I have dreams about desserts and then I make them. Last night I dreamt about a large cookie with a brownie bottom, a thick layer of peanut butter and topped with a chocolate chunk cookie so today I made the healthiest version of it.

 

 

 

This super healthy, whole food version doesn’t skimp on flavor or density! This cookie tastes better than the real, sugar-packed thing!

 

 

Healthy Peanut Butter Stuffed Skillet Brookie

Yield: 1 giant skillet cookie

Serving Size: 1/8

Calories per serving: 215

Fat per serving: 13g

Carbs per serving: 16g

Protein per serving: 10g

Healthy Peanut Butter Stuffed Skillet Brookie

Clean eating brownie bottom chocolate chip skillet cookie stuffed with peanut butter and it's absolutely to die for!

Ingredients

  • 1/2 c gluten-free oat flour
  • 1/2 c finely ground almond flour
  • 1/4 c baking stevia
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 3 tbsp. avocado oil or coconut oil, melted
  • 1 egg, egg yolk
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1 tsp. vanilla extract
  • 2 tsp. unsweetened cocoa powder
  • 2 tsp. pumpkin puree
  • 2 tbsp. sugar-free chocolate chips
  • 3 tbsp. natural peanut butter
  • sea salt for sprinkling

Instructions

  1. Pre-heat oven to 325F and prepare a small skillet with non-stick spray, set a side. In a mixer or large bowl, mix together oat flour, almond flour, protein, baking soda and powder. Add in egg, egg yolk and oil and continue mixing until completely incorporated and a dough forms.
  2. Remove half of the dough and place it in a bowl. Mix in cocoa powder and pumpkin puree until completely incorporated. You should have a thick brownie like batter. Wet you finger tips and press the brownie evenly into the bottom of the skillet.
  3. Top brownie layer with peanut butter.
  4. Add chocolate chips to remaining cookie dough and evenly press dough over peanut butter latey.
  5. Bake for 8-10 minutes. Sprinkle with flaked sea salt and enjoy!
http://peanutbutterpluschocolate.com/healthy-peanut-butter-stuffed-skillet-brookie/

Healthy Chocolate Ice Cream Cake

 


 

 

 

Healthy Chocolate Ice Cream Cake

Yield: 8 pieces

Serving Size: 1 piece

Calories per serving: 144

Fat per serving: 5g

Carbs per serving: 18g

Protein per serving: 11g

Healthy Chocolate Ice Cream Cake

Healthy, high protein chocolate ice cream cake.

Ingredients

  • 1/2 c gluten-free oat flour
  • 1/4 c coconut flour
  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut sugar or baking stevia
  • 1/4 c + 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sugar-free maple syrup
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
    Ice Cream Layer
  • 2 c frozen banana pieces
  • 16g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
    Chocolate Drizzle
  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/2 tbsp. cocoa powder
  • 2 tsp. coconut oil, melted
  • 2-3 tbsp. water or until pourable consistency is reached

Instructions

  1. Pre-heat oven to 350F and prepare a round baking pan with non-stick spray.
  2. In a large mixing bowl, stir together all dry cake ingredients and set a side. In another bowl, whisk together eggs, pumpkin and syrup. Add your dry ingredients to your wet and stir until smooth.
  3. Pour batter into prepared pan and bake for 27-30 minutes. Remove from oven and let it cool completely. Once cooled, remove cake from pan and cut the cake in half so you have two evenly sized round cakes. Set a side.
  4. Place frozen bananas in a blender on high until smooth. Add protein powder and blend until incorporated.
  5. Place a strip of parchment paper around the edges of the round baking pan you just used to bake the cake. Place the bottom cake piece back in, keeping the parchment paper in place. Pour banana ice cream over the bottom cake and smooth using a rubber spatula. Place the other cake piece on top and put the ice cream cake in the freezer for 1-2 hours to set.
  6. Once the cake is set, stir together chocolate ingredients, drizzle over cake and serve.
http://peanutbutterpluschocolate.com/healthy-chocolate-ice-cream-cake/

 

Healthy Strawberry Pop Tarts (Paleo & Vegan option)

 

One week before and after your Birthday is still an appropriate time to keep celebrating, right? I’m trying to find any excuse to keep putting sprinkles on my food so I made these delicious and healthy Strawberry Pop Tarts! The recipe is simple with vegan and paleo options!


 

 

The filling is made using just a few ingredients to make a chia jam. I know jam can be a little intimidating to make but just trust me, this recipe is quick and easy!

 

How cute are these? They look like cartoon pop tarts. Hehe…

 

 

If you love this recipe, go a head and share it on Pinterest by using the Pinterest tab when hovering over the picture!

 

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Yield: 5 Pop Tarts

Serving Size: 1 Pop Tart

Calories per serving: 196

Fat per serving: 9g

Carbs per serving: 18g

Protein per serving: 10g

Healthy Strawberry Pop tarts (Paleo & Vegan option)

Healthy Pop Tarts with Strawberry Chia Filling!

Ingredients

  • 1/2 c almond flour, finely ground
  • 1/4 c tapioca flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBHCOCO)
  • 2 tbsp. light butter or coconut oil, melted for vegan/paleo
  • 2 tbsp. unsweetened almond milk
    Filling
  • 3/4 c fresh or frozen strawberries
  • 1/2 tbsp. chia seeds
  • 2 tbsp. maple syrup or agave
  • 2 tbsp. water
  • 1 tsp. lemon juice
    Frosting
  • 16g vanilla protein powder
  • 2 tbsp. water
  • 1 tsp. coconut oil, melted
  • 1/8 tsp. beet root powder

Instructions

  1. Pre-heat oven to 350F and prepare a baking sheet with parchment paper.
  2. In a bowl, stir together almond flour, tapioca flour and protein. Melt butter or coconut oil and stir into dry ingredients. Add almond milk and stir until a dough forms. Set dough a side while you make your filling.
  3. If using fresh strawberries, wash thoroughly before cutting off stems and chopping into small pieces. Add strawberries, syrup, water and lemon juice to a small frying pan and turn on medium heat. Once bubbles form, turn down heat to just a simmer. Cover and let simmer for 3-5 minutes or until strawberries are soft enough to smash with a spatula.
  4. Remove from heat and stir in chia seeds. Let sit while you prepare your pop tarts.
  5. Roll out dough to 1/8 inch thickness. Cut dough into 2x2 inch squares and place on prepared baking sheet. Repeat with remaining dough until all dough has been used. Recipe will make 10 squares. Add 1 tablespoon of filling into the center of 5 of the squares. Place the remaining squares on top of the filling. Use a fork to crimp the edges together and poke holes in the top so the heat can escape. Bake for 8-9 minutes.
  6. Once cooled, mix frosting ingredients together and glaze pop tarts. Decorate with sprinkles and enjoy!

Notes

You can reduce calories by using Sugar-Free Maple Syrup instead of 100% pure maple syrup.

http://peanutbutterpluschocolate.com/healthy-strawberry-pop-tarts-paleo-vegan-option/

Healthy Vanilla Piñata Cupcakes

Today is my Birthday so I made myself Healthy Vanilla Piñata Protein Cupcakes with naturally colored pink yogurt icing! They are delicious and beautiful all at the same time! Almost to pretty too eat – ALMOST!

 


 

 

It’s just not a Birthday without sprinkles!

 

 

If you decide to like the frosting bowl, I won’t tell! 😉

 

 

 

I used PEScience Gourmet Vanilla Select Protein to make these cupcakes because it bakes better than any other protein I’ve worked with – hands down! Vanilla is also my favorite because it’s so versatile. Try any PEScience product for 30% OFF using code PBCHOCO.

 

 

 

Healthy Vanilla Piñata Cupcakes

Yield: 4 cupcakes

Serving Size: 1 cupcake (including sprinkles)

Calories per serving: 255

Carbs per serving: 19g

Protein per serving: 10g

Sodium per serving: 6g

Healthy Vanilla Piñata Cupcakes

Piñata Cupcakes made using only whole food ingredients - except the sprinkles of course!

Ingredients

  • 1/4 c gluten-free oat flour
  • 2 tbsp. almond flour
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 tbsp. baking stevia or coconut sugar
  • 1 tsp. coconut oil, melted
  • 2 eggs, room temperature
  • 3 tbsp. unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1 tsp. baking powder
    Frosting
  • 1/2 c Greek Yogurt
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla)
  • 1 tsp. beet root powder
    Filling
  • 1/4 c sprinkles or candies

Instructions

  1. Pre-heat oven to 350F and prepare a cupcake pan with liners.
  2. In a bowl, mix together flours, protein, baking powder stevia.
  3. In another bowl, whisk together eggs and melted coconut oil. Stir in coconut milk and vanilla extract.
  4. Pour your dry ingredients into your wet ingredients and stir until smooth.
  5. Divide batter between 4 cupcake liners.
  6. Bake for 17-19 minutes.
  7. Let the cupcakes cool completely.
  8. Use a knife to cut a circle on the tops of the cupcakes going in at an angle to create a cone like shape an inch deep. Set it aside.
  9. Fill cupcakes with about 1 tablespoon for sprinkles or candy.
  10. Cut the pointed end of the "cone" shape cupcake piece off so it fits back on top of the cupcakes.
  11. Whisk together frosting ingredients and frost cupcakes.
  12. Enjoy!
http://peanutbutterpluschocolate.com/healthy-vanilla-pinata-cupcakes/

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

 

It’s Friday and I think we should start the weekend with a decadent treat so healthy you can eat it for breakfast!

 


 

Don’t let these muffins fool you when you look at the ingredient list! Yes, they are made with oat flour! Yes, they are made with protein powder! Yes, they are made with vegetables and yet they still taste just as sweet and delicious as any store bought, sugar-packed, carrot cake muffin!

 

 

 

 

And there’s a secret surprise waiting for you inside these muffins…

 

Greek yogurt, cream cheese filling!

 

 

 

I’ve made this recipe a couple of times and I always use PEScience Select protein powder. This time I used Gourmet Vanilla but Snickerdoodle flavor also tastes amazing! Get 30% OFF all PEScience products using code PBCHOCO. www.pescience.com

 

 

 

It’s okay to eat carbs after dark… spoon from  Put A Fork In It Designs

 

 

 

 

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Yield: 6 Muffins

Serving Size: 1 Muffin

Calories per serving: 156

Fat per serving: 5g

Carbs per serving: 16g

Protein per serving: 13g

Healthy Yogurt Cream Cheese Carrot Cake Muffins

Deliciously healthy carrot cake muffins with the frosting on the inside for a sweet little surprise! Only 156 calories per muffin, 5g of fat, 16g of carbs and 13g of protein!

Ingredients

    Carrot Cake Muffin
  • 1 c grated carrots (about 2 large carrots)
  • 3/4 c oat flour
  • 2 tbsp. almond flour
  • 1 tbsp. granulated stevia or coconut sugar
  • 32g vanilla protein powder (I used PEScience Gourmet Vanilla 30% OFF code PBCHOCO)
  • 2 eggs, whole
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. baking powder
    Yogurt Cream Cheese Filling
  • 2 oz low fat cream cheese
  • 2 tbsp. Greek Yogurt
  • 16g vanilla protein powder
  • 2 tbsp. almond milk

Instructions

  1. Pre-heat oven to 350F and prepare a muffin tin with liners or non-stick spray.
  2. In large bowl, stir together all dry cake ingredients.
  3. In another bowl, whisk together eggs, grated carrots and vanilla extract.
  4. Pour carrot mix into the dry ingredients and stir until incorporated.
  5. Prepare your filling in a small bowl. Mix together cream cheese, yogurt and protein powder. Once smooth add almond milk and continue stirring.
  6. Fill 6 muffin tins half full with batter. In the center of each muffin, place a spoonful of the filling. Cover with remaining carrot cake batter.
  7. Bake for 14-17 minutes.
http://peanutbutterpluschocolate.com/healthy-yogurt-cream-cheese-carrot-cake-muffins/

 

 

 

 

 

 

 

 

 

 

Healthy Double Chocolate Oat Muffins

Happy first day of 2017. My New Year’s Eve was uneventful. Daniel and I stayed in, ordered pizza and watched Netflix. We fell asleep by 9pm but were woken up by the fireworks that started at 10:30 and our poor puppies were terrified of the crackling noise. So I rang in the new year cuddling my dog while she cried in my lap. I had no idea she was scared of fire works and it makes me so sad to think of all the years I’ve left her alone on New Year’s Eve.

 

Sorry, that just took a sad turn and that’s not how I want to start 2017. No, No, No, I want to start 2017 off with chocolate and lots of it! This morning I made Healthy Double Chocolate Oat Muffins for breakfast. Yes, for breakfast. 🙂


 

 

Healthy Double Chocolate Oat Muffins

Yield: 6 muffins

Serving Size: 1 muffin

Calories per serving: 68

Fat per serving: 4g

Carbs per serving: 9g

Protein per serving: 4g

Healthy Double Chocolate Oat Muffins

Healthy double chocolate protein muffins - healthy enough to eat for breakfast!

Ingredients

  • 32g chocolate protein powder (I used PEScience Frosted Chocolate Cupcake 30% OFF code PBCHOCO)
  • 1/4 c coconut flour
  • 1/4 c quick oats
  • 1/4 c unsweetened cocoa powder
  • 1 egg
  • 1/2 c unsweetened almond milk
  • 1/4 c unsweetened applesauce
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 6 squares of dark chocolate

Instructions

  1. Pre-heat oven to 350F and prepare a muffin pan with non-stick spray.
  2. In a large bowl, stir together all dry ingredients.
  3. In another bowl, whisk together egg, applesauce and milk.
  4. Add wet ingredients to the dry ingredients and stir until a thick batter forms.
  5. Fill 6 muffin tins half way with batter.
  6. Place 1 square of chocolate in the center.
  7. Cover with remaining batter.
  8. Bake for 23-26 minutes or until a toothpick comes out clean.
  9. Enjoy!
http://peanutbutterpluschocolate.com/healthy-double-chocolate-oat-muffins/

 

 

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

I’m not really one to brag but these No Bake Salted Caramel Protein Cheesecake Bites are unbelievably and magically delicious and only contain six ingredients… okay eight if you want to count the flaked salt and water!

 

caramel-cheesecake


 

 

These little cups of delight have ZERO added sugar! YAY!

 

caramel-cheesecake3

 

I wanted a little extra protein so I added Gourmet Vanilla PEScience Select Protein Powder to my cheesecake! Get 30% OFF all PEScience products by using code PBCHOCO on their website at checkout!

 

caramel-cheesecake2

If you eat them all in one sitting, I won’t judge you.

 

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

Yield: 5 cheesecakes

Serving Size: 1 cheesecake

Calories per serving: 283

Fat per serving: 9g

Carbs per serving: 36g

Protein per serving: 18g

Healthy No Bake Salted Caramel Protein Cheesecake Bites {Gluten-Free}

High protein healthy salted caramel cheesecake bites.

Ingredients

    Crust Layer
  • 1/2 c raw cashews
  • 4 medjool dates, pitted
    Cheesecake Layer
  • 1/2 c Greek yogurt
  • 3 tbsp. reduced fat cream cheese
  • 2 scoops protein powder 64g (I used PEScience Gourmet Vanilla)
    Caramel Layer
  • 4 medjool dates, pitted
  • 1 tbsp. natural peanut butter
  • 2 tbsp. water
  • flaked salt for sprinkling

Instructions

  1. Prepare a cupcake tin with 5 cupcake liners and set aside.
  2. In a food processor or high speed blender, blend cashews and dates until small crumbles form. Stop to scrape the sides if needed. If too dry, add another date.
  3. Place about 2 tablespoons of the date/cashew mix at the bottom of each cupcake liner and press it evenly flat to completely cover the bottom of the liner.
  4. Place all cheesecake ingredients into a food processor or blender and blend until smooth. Stop to scrape the sides as needed.
  5. Evenly distribute cheesecake filling over each crust.
  6. Place in the freezer for 10 minutes to firm up.
  7. While cheesecakes are firming up, place caramel ingredients into a food processor or high speed blender until smooth. Stop to scrape the sides as needed.
  8. Once cheesecakes are firms, evenly distribute caramel over each cheesecake.
  9. Sprinkle with salt.
  10. Enjoy.

Notes

Store in an airtight container in the freezer. Remove from freezer 10 minutes before serving.

http://peanutbutterpluschocolate.com/healthy-no-bake-salted-caramel-protein-cheesecake-bites-gluten-free/

 

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

lave-cake3

 

When you have a hankering for chocolate brownie batter you make chocolate lava cake!


 

lave-cake

 

lave-cake5

 

lave-cake2

 

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Yield: 1

Serving Size: 1

Calories per serving: 427

Fat per serving: 24g

Carbs per serving: 34g

Protein per serving: 20g

Healthy Single Serving Lava Cake {Vegan & Gluten-Free}

Deliciously healthy chocolate molten lava cake made vegan and gluten-free!

Ingredients

  • 2 tbsp. gluten-free oat flour
  • 1/2 scoop chocolate protein powder 16g (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1 tbsp. coconut sugar
  • 1 tbsp. powdered peanut butter
  • 1 tbsp. avocado oil or coconut oil, melted
  • 2 tbsp. sticky syrup (agave, maple or sugar free maple)
  • 2 tbsp. almond milk
  • 1 tbsp. dairy free chocolate chips
  • 1 tbsp. ground flax + 2 1/2 tbsp. water
  • 1/4 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/2 tsp. vanilla extract

Instructions

  1. Pre-heat oven to 350F and prepare a ramekin with non-stick spray.
  2. In a small bowl prepare your flax egg by stirring together ground flax and 2.5 tablespoons of water and let sit for 5 minutes.
  3. Meanwhile, in a large bowl, stir together oat flour, protein, baking soda, baking powder and coconut sugar.
  4. Combine your flax egg with the coconut oil, almond milk and syrup until combined and then add mixture to dry ingredients and stir until smooth.
  5. Melt chocolate chips in a microwave safe bowl in 10 second intervals.
  6. Once chocolate is melted, gently fold it into your batter - just until combined!
  7. Pour batter into ramekin and bake for 11 minutes.
  8. Remove from oven and let cool for 2 minutes. Use a knife to loosen the edges. Flip ramekin over to remove cake. Top with fruit or vegan ice cream.

Notes

flax egg can be replaced with 1 egg yolk if not vegan

http://peanutbutterpluschocolate.com/healthy-single-serving-lava-cake-vegan-gluten-free/

Healthy Chocolate Vanilla Cake in a Jar

Take your cake anywhere with this incredibly delicious [and healthy] cake in a jar!

 

It makes a perfect gift.


 

cake-in-a-jar2

 

Or heck, throw it in your purse for a late night snack.

 

cake-in-a-jar3

 

Healthy Chocolate Vanilla Cake in a Jar

Yield: 2 standard mason jars or 4 small mason jars

Serving Size: 1/4 of a standard mason jar

Calories per serving: 205

Fat per serving: 7g

Carbs per serving: 22g

Protein per serving: 14g

Healthy Chocolate Vanilla Cake in a Jar

Deliciously healthy chocolate and vanilla cake to take with you on the go!

Ingredients

    Chocolate Layer
  • 1/2 c oat flour
  • 1/4 c coconut flour
  • 1 scoop protein powder (I used PEScience Frosted Chocolate Cupcake 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. pumpkin puree
  • 2 eggs, whole
  • 3 tbsp. cocoa powder
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
    Vanilla Cake
  • 1/2 c oat flour
  • 1/2 c almond flour
  • 1 scoop protein powder (I used PEScience Gourmet Vanilla 30% off code PBCHOCO)
  • 1/4 c coconut sugar
  • 1/4 c plus 2 tbsp. unsweetened apple sauce
  • 1/4 c sticky syrup of choice (honey, agave, maple or sugar-free maple)
  • 1 egg, whole
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3 tbsp. sprinkles (optional)

Instructions

  1. Pre-heat oven to 350F and prepare 2 standard size or 4 small mason jars with non-stick spray and set aside.
  2. In a large bowl, sift all your dry chocolate cake ingredients together.
  3. In another bowl, whisk together your eggs, sticky syrup and pumpkin until smooth then combine your wet ingredients with your dry ingredients until smooth.
  4. Pour your chocolate batter into a zip-lock bag or piping bag and set aside.
  5. In a large bowl, sift all your dry vanilla cake ingredients together.
  6. In another bowl, whisk together your eggs, sticky syrup and apple sauce until smooth then combine your wet ingredients with your dry ingredients until smooth.
  7. Pour your vanilla batter into a zip-lock bag or piping bag and set aside.
  8. Cut off the corner of each bag of batter and pipe a thin chocolate layer on the bottom of the mason jars then pipe vanilla batter and then more chocolate. Repeat until you have used all of the batter.
  9. Your mason jars should not be more than half full.
  10. Place the jars in the center of the oven on a baking sheet.
  11. Bake for 30-32 minutes.
  12. Let cool before topping with whipped cream and sprinkles.

Notes

Macros counted using sugar-free maple syrup

http://peanutbutterpluschocolate.com/healthy-chocolate-vanilla-cake-in-a-jar/

Older posts Newer posts
Follow by Email
Facebook
Share
Pinterest
Instagram
%d bloggers like this:
Inline
Inline