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▪️1 cup liquid egg whites
▪️1 container 5% fat Philadelphia
▪️1/2 cup chocolate whey (I used this one because I love its rich chocolateness)
▪️1/8 cup cocoa powder
▪️3/8 cup coconut flour
▪️1 teaspoon baking powder

▫️Electrically-whisked for a good three to five minutes to give the whites a bit of body before being thrown in the oven to bake for 13-15 minutes at 170 degrees C (332 F)

▫️When the cake was ready, I sliced it into 16 small squares which I let chill out in a tupperware overnight. You COULD just make the brownies and stop there – they’re delicious sliced in half and layered with nut butter, m-mm-mmm! Highly recommended, they’re kind of like a cake version of Aero Bars (just LOOK at this!)

To transform the cake into Tiramisu though, this is what you do:
▪️Get a square and a half of brownie cake out and press it down into a little glass bowl-thingie or ramekin with it.

▫️Pour half a shot of your favorite espresso on it (this is what this stage looks like). While the cake absorbs all the coffee you poured on it, more on to make your protein cream by mixing 2 tbsp (61 grams) of Quark with 2 tbsp (15 grams) of vanilla whey. The mix will look like this.

▪️Top the cake mix with the vanilla cream and finish the whole thing off by sprinkling some 100% cocoa on top. You can proceed to violently devour it OR you can let it sit in the fridge for a couple of hours to allow the whole thing to nicely set.

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