Nothing beats a flourless chocolate cake, except when it is also high protein! I love sneaking in extra protein into my sweet treats. What is great about this cake too is that you don’t get the chalky or dry texture unlike other high protein cakes. It is because it is a flourless cake, which often is more fudgey anyways. If you are a chocolate fan and also into high protein desserts, give this a try!

For this recipe I use Isopure’s Low Carb Chocolate Protein powder to increase the protein content. It adds to the chocolate flavor and is so delicious! Use code “KELLY15” for 15% off Isopure Protein Powders!

Key Ingredients and Substitutions:

  • Semi Sweet Chocolate Chips – I like semi sweet for a sweeter flavor, however you can also use dark chocolate chips here.
  • Butter – I like butter for the flavor in this cake. You can also use coconut oil instead to make it dairy free.
  • Cocoa Powder – No substitutions here! Use any cocoa powder.
  • Sugar – I use white sugar, however you can use any sweetener of choice here including zero carb!
  • Eggs – Make sure to use large eggs. No substitutions here!
  • Isopure Chocolate Protein Powder – You can use any protein powder here, HOWEVER other protein powder makes this cake very dry and chalky, so beware!  Use code “KELLY15” for 15% off Isopure Protein Powders!
@kellyscleankitchen

How to make a flourless chocolate cake that is high protein! 🍫 One of my favorite ways to add protein into my sweet treats is through a flourless chocolate cake! Most protein cake recipes are super dry, but because flourless chocolate cakes are quite fudgey, this is the perfect recipe to add protein to. @Isopure Low Carb Chocolate protein is the perfect addition to this recipe to add a whopping 50 grams of 100% whey protein to this cake. You are going to love it if you are a chocolate lover like me! Ingredients: 1. 1 cup semi sweet chocolate chips 2. 3/4 cup butter or coconut oil + 1 tbsp for the pan 3. 1/2 cup cocoa powder 4. 3/4 cup sugar of choice / or low carb sweetener 5. 1/2 tsp salt 6. 4 large eggs 7. 2 scoops Isopure Chocolate Protein Powder Instructions: 1. Preheat the oven to 350°F. 2. Boil a pot of water. In a metal bowl, add the chocolate chips and butter. Hold the bowl over the boiling water and stir until melted. Take off the heat. 3. Whisk int he cocoa powder, sugar and salt until smooth. One at a time, whisk in the eggs. It will look like the mixture is separating at first, but don’t worry, that is normal, keep whisking until smooth. 4. Whisk in Isopure Chocolate Protein until smooth. 5. Pour the mixture into an 8 inch springform pan that has been coated with butter on all sides. Transfer to the oven and bake for 35-40 minutes, until a fork comes out clean on the edges, but in the center will come out fudgey. 6. Remove from the oven and cool for 20 minutes. Remove the sides from the spring form pan and slice into pieces. Serve and enjoy! Check out the below link to get Isopure Zero and Low Carb Protein Powders for this delicious recipe! And use code “KELLY15” for 15% off Isopure! https://www.theisopurecompany.com/en-us #ad #IsopurePartner #Pudding #HighProtein #dessert

♬ original sound – Chef Kelly Scott
  • SERVINGS:  8
  • PREP TIME: 10 Mins
  • ACTIVE TIME: 30 Mins
  • TOTAL TIME: 40 Min

Ingredients:

  • 1 cup semi sweet chocolate chips
  • 3/4 cup butter or coconut oil + 1 tbsp for the pan
  • 1/2 cup cocoa powder
  • 3/4 cup sugar of choice / or low carb sweetener
  • 1/2 tsp salt
  • 4 large eggs
  • 2 scoops Isopure Chocolate Protein Powder

Preparation:

STEP 1.

Preheat the oven to 350°F.

STEP 2.

Boil a pot of water. In a metal bowl, add the chocolate chips and butter. Hold the bowl over the boiling water and stir until melted. Take off the heat.

STEP 3.

Whisk int he cocoa powder, sugar and salt until smooth. One at a time, whisk in the eggs. It will look like the mixture is separating at first, but don’t worry, that is normal, keep whisking until smooth.

STEP 4.

Whisk in Isopure Chocolate Protein until smooth.

STEP 5.

Pour the mixture into an 8 inch springform pan that has been coated with butter on all sides. Transfer to the oven and bake for 35-40 minutes, until a fork comes out clean on the edges, but in the center will come out fudgey.

STEP 6.

Remove from the oven and cool for 20 minutes. Remove the sides from the spring form pan and slice into pieces. Serve and enjoy!

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