It’s Guilt Free!
This doesn’t mean you eat the whole damn thing. You won’t have to, as it is filling. This came from an idea given to me by a friend of mine (Hi Chris!) that asked me to come up with a dessert idea that fit his macros, but didn’t taste like dirt. I make this for a couple body builders I know, as well as for fire fighters.
The recipe is made for 12 slices per cake. It’s also approved for human consumption by my other half.
- 12 Large Eggs
- 1 ¼ Cup Peanut Butter
- 1 Cup Shredded Coconut
- 1 TBSP Vanilla Extract
- 2 TBSP Splenda
- ¼ Cup Milk
- *Variation* Add 1 tbsp sifted cocoa powder to Peanut Butter mixture (see below)
- Preheat oven to 375F
- Separate eggs into whites and yolks (Do them one or two at a time and our the whites into the mixture right away. If the yolk breaks and mixes with the whites at all, they won’t stiffen, and you’ll have to start again)
- Leave whites and Splenda on the side. Mix remaining ingredients together.
- Whip whites and Splenda together using a mixer (or by hand if you’re up for a workout). Whip until hard, stiff peaks form, as if making meringue.
- Fold peanut butter mixture into the whites.
- Pour into greased 12” spring form pan.
Bake in oven (no shit) for 45 minutes, or until toothpick comes out clean.
Note – The very middle of the cake can be a pain, so be sure to double check it. Also, make sure your mixture is ready before you whip the whites. You will get a better product, and the cake will rise more. If you don’t have a spring form pan, a cake pan will be an okay substitute. Every oven is different, the 45 minutes is just a starting point, so play around. I used one oven and it too just over an hour, and the oven at home took 45ish minutes.
- Total Calories: 285
- Total Fat: 21.9 g
- Total Carbs: 12.7 g
- Dietary Fiber:2.4 g
- Protein: 11.5 g