As its getting colder I started thinking about campfires……which leads me to food….which leads me to smores of course. Figured it has been awhile since I have don’t anything smores themed, so here we go!
Here is what you will need.
1 scoop (34g for mine) of Smores Protein
5g Coco
92g Liquid Egg Whites
120g Pumpkin
4g Hot Coco Mix
3 Splenda Packets
15g Self Rising Flour
30g Coconut Flour
1.5 tsp baking powder
1/2 tsp baking soda
Milk to mix.
I added just a smidge of 0 cal chocolate sauce
Pre heat Oven to 350
Line and spray down baking dish
Mix everything in a bowl and pour into dish.
Bake for roughly 25-35min. I also had pizza cooking at the same time so the oven got opened multiple times throughout this cooking time.
Well that is Baking in a bowl mix:
30g Chocolate Protein
5g Coco
4g hot Coco mix
Milk/ 0 cal chocolate sauce to mix. Place in fridge.
Once Cake is baked, pop out and place on rack to cool.
Once cool, put it on a plate, take your frosting out and start frosting. (I usually will add a bit more liquid after pulling out of the fridge)
Once Frosted I dusted with 2g of grahm cracker crumbs and 15g of mini marshmallows. Obviously I added more after the fact but doesn’t matter for the recipe.
Macros for Entire Cake with toppings : 638 Cals / 8.8 Fat / 77.4 Carb / 67.2 protein / and a whopping 22.5g of fiber
Macros for 1/4 of the Cake with Toppings: 159 Cals / 2.2 fat / 19.3 carb / 16.7 protein / 5.6g of fiber
Not to Shabby. Let me know if you like this! Tag me on IG if you post it so I can see it! d_chron or hashtag #dustyscalculatedmadness !
The Flexible Baker 